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Kashmiri Dum Aloo
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
- 20 baby potatoes, peeled
- 2 cups yogurt
- 5-6 Kashmiri red chillies
- Oil to deep fry
- 1/4 cup filtered mustard oil
- 2 tablespoons fennel seed (saunf) powder
- 1 teaspoon dried ginger powder
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon green cardamom powder
- Salt to taste
- A pinch of asafoetida
- A pinch of 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 |
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