Kashmiri Dum Aloo

Fried baby potatoes cooked in a Kashmiri chilli paste and yogurt masala. most famous Indian curry of Kashmir, north India. This restaurant style Kashmiri dum aloo recipe is thick yoghurt based curry prepared with baby potatoes adding curd to this curry. The recipe that is cooked under Dum or pressure in its own juices. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 19 Apr 2018 in Recipes Course

New Update

Main Ingredients	Potatoes
Cuisine	Kashmiri
Course	Main Course Vegetarian
Prep Time	16-20 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Kashmiri Dum Aloo

18-20 small Potatoes peeled

Method

Prick the potatoes all over with the help of a fork.
Keep in salted water for fifteen minutes.
Drain and wipe dry.
Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown.
Drain on absorbent paper and set aside.
Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder.
Heat the mustard oil in a pan.
Add the clove powder and asafoetida.
Add half a cup of water and salt to taste and bring the mixture to a boil.
Stir in the yogurt mixture and bring the mixtuer to a boil.
Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.
Serve hot, garnished with roasted cumin powder and garam masala powder.
Serve hot, garnished with roasted cumin powder and garam masala powder.

Nutrition Info

Calories	1258
Carbohydrates	102.4
Protein	18.8
Fat	86.4
Other Fiber	Potassium- 1508mg

#Potatoes