Kashmiri Dum Aloo
Kashmiri Dum Aloo is a delicious and aromatic dish made with baby potatoes cooked in a rich and flavorful yogurt-based gravy, infused with the warmth of spices. Ingredients: Thick curd, Baby potato, Black pepper powder, Coriander, Clove, Cumin seeds, Saunf powder, Garam masala, Hing, Ginger powder, Fenugreek, Mustard oil
60min
Cook Time
4
Servings
Recipe
280 kCal
Recipe
1
Wash and peel 500 grams of baby potatoes. Prick them with a fork and soak in water for 15-20 minutes.
2
Heat oil in a deep frying pan and deep fry the baby potatoes until golden brown. Remove and keep aside.
3
In a bowl, whisk 200 grams of thick yogurt with 1 teaspoon of ginger powder, 1 teaspoon of fennel powder, 1/2 teaspoon of garam masala, and salt to taste. Set aside.
4
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan. Add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of asafoetida, and 2-3 cloves. Let them crackle.
5
Lower the heat and add the yogurt-spice mixture to the pan. Cook for 2-3 minutes, stirring continuously.
6
Add the fried baby potatoes to the yogurt gravy. Mix well and add 1 cup of water. Cover the pan and cook on low heat for 20-25 minutes, or until the potatoes are cooked and the gravy thickens.
7
Add 1/2 teaspoon of crushed dry fenugreek leaves and 1/4 teaspoon of black pepper powder. Cook for another 2 minutes.
8
Garnish with chopped coriander leaves and serve hot with rice or roti.
Nutrition
280
kCal
5 g
Protein
15 g
Fat
32 g
Carbs
200 g of Curd
iD Creamy Thick Curd
400 g
₹42
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iD Creamy Thick Curd
400 g
₹78
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½ tsp of Black Pepper Powder
15% OFF
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100 g
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₹155
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₹159
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50 g
₹90
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2-3 Cloves
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50 g
₹95
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50 g
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₹199
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50 g
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50 g
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Hamdard Khaalis Clove Whole
50 g
₹100
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½ tsp of Cumin Seeds
14% OFF
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100 g
₹120
₹140
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100 g
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100 g
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All the tools you would need
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½ tsp of Garam Masala
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200 g
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½ tsp of Hing
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1 tsp of Ginger Powder
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2 tbsp of Mustard Oil
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