How to make Kashmiri Dum Aloo -
Fried baby potatoes cooked in a Kashmiri chilli paste and yogurt masala.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Baby potatoes (बेबी आलू), Yogurt (दही)
Cuisine : Kashmiri
Course : Main Course Vegetarian
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For more recipes related to Kashmiri Dum Aloo checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Bollari Barthad Aloo Aur Lehsun Ki Sabzi Mixed Vegetable Manchurian Chicken Liver Masala
Kashmiri Dum Aloo Recipe Card
The beautiful colour and aroma of this aloo recipe is enough to make you really hungry. Deep-fried baby potatoes cooked in a masala made with ingredients like Kashmiri red chilli paste, cardamom powder, fennel seed powder and creamy yogurt.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kashmiri Dum Aloo Recipe
Baby potatoes peeled 20
Yogurt 2 cups
Kashmiri red chillies 5-6
Oil to deep fry
Mustard oil filtered 1/4 cup
Fennel seed (saunf) powder 2 tablespoons
Ginger dried powder 1 teaspoon
Roasted cumin powder 1/2 teaspoon
Green cardamom powder 1/2 teaspoon
Salt to taste
Asafoetida a pinch
Clove powder a pinch
Method
Step 1
Prick peeled potatoes with a fork and soak in salty water for 15-20 minutes. Drain.
Step 2
Heat mustard oil in a non-stick pan till smoking point. Take pan off heat.
Step 3
Grind Kashmiri chillies with a little water till a smooth paste is formed.
Step 4
Heat sufficient oil in a non-stick kadai. Add potatoes one-by-one and fry on medium heat till evenly golden brown.
Step 5
Take yogurt in a bowl. Add fennel powder, soonth, roasted cumin powder, green cardamom powder, salt and red chilli paste. Mix well.
Step 6
Heat mustard oil again. Add asafoetida, clove powder, ¼ cup water and yogurt mixture. Mix well.
Step 7
Check if the potatoes are cooked from inside by cutting into two.
Step 8
Drain fried potatoes from oil and put in yogurt mixture. Allow potatoes to cook in the gravy for 10-15 minutes.
Step 9
Serve hot with steamed rice.
Nutrition Info
Calories : 1473 Kcal
Carbohydrates : 107.7 gm
Protein : 22.9 gm
Fat : 106.2 gm
Other : Fiber- 8.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
