Kashmiri Dum Aloo Fried baby potatoes cooked in a Kashmiri chilli paste and yogurt masala. This recipe is from FoodFood TV channel By Sanjeev Kapoor 08 Mar 2019 in Recipes Course New Update Main Ingredients Baby potatoes, Yogurt Cuisine Kashmiri Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Kashmiri Dum Aloo 20 Baby potatoes peeled 2 cups Yogurt 5-6 Kashmiri red chillies to deep fry Oil 1/4 cup Mustard oil filtered 2 tablespoons Fennel seed (saunf) powder 1 teaspoon Ginger dried powder 1/2 teaspoon Roasted cumin powder 1/2 teaspoon Green cardamom powder to taste Salt a pinch Asafoetida a pinch Clove powder Method Prick peeled potatoes with a fork and soak in salty water for 15-20 minutes. Drain. Heat mustard oil in a non-stick pan till smoking point. Take pan off heat. Grind Kashmiri chillies with a little water till a smooth paste is formed. Heat sufficient oil in a non-stick kadai. Add potatoes one-by-one and fry on medium heat till evenly golden brown. Take yogurt in a bowl. Add fennel powder, soonth, roasted cumin powder, green cardamom powder, salt and red chilli paste. Mix well. Heat mustard oil again. Add asafoetida, clove powder, ¼ cup water and yogurt mixture. Mix well. Check if the potatoes are cooked from inside by cutting into two. Drain fried potatoes from oil and put in yogurt mixture. Allow potatoes to cook in the gravy for 10-15 minutes. Serve hot with steamed rice. Nutrition Info Calories 1473 Carbohydrates 107.7 Protein 22.9 Fat 106.2 Other Fiber Fiber- 8.5gm #Asafoetida #Baby potatoes #Clove powder #Fennel seed (saunf) powder #Green cardamom powder #Kashmiri red chillies #Mustard oil #Oil #Roasted cumin powder #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article