Authentic Kashmiri Dum Aloo Recipe

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Prep Time 15 Minutes

Cooking Time 20 Minutes

Servings 3-4

Rating

Kashmiri Dum Aloo is one of the widely preferred curries. Baby potatoes are deep fried and cooked in delicious gravy. Dum Aloo is sweet, spicy, and goes best with steamed rice, naan, and parathas. It is perfect for any special occasion. Let’s follow this Authentic Kashmiri Dum Aloo recipe.

Ingredients

20Baby potatoes peeled
2 cupsYogurt
5-6Kashmiri red chilies
To deep fryOil
1/4 cupMustard oil filtered
2 tablespoonsFennel seed (saunf) powder
1 teaspoonGinger dried powder
1/2 teaspoonRoasted cumin powder
1/2 teaspoonGreen cardamom powder
To tasteSalt
A pinchAsafoetida
A pinchClove powder

Directions

Prick peeled potatoes with a fork and soak in salty water for 15-20 minutes. Drain the potatoes from the water and keep it aside.
Heat mustard oil in a non-stick pan till smoking point and switch off the flame and keep it aside for the later use.
In a blender add Kashmiri chilies and a little water and blend into a smooth paste and keep it aside.
Heat sufficient oil in a non-stick kadhai and add potatoes one-by-one and fry on medium flame and fry till golden brown in color and drain the fried potatoes from the oil keep it aside.
In a bowl add yogurt, fennel powder, ginger powder, roasted cumin powder, green cardamom powder, salt, and red chili paste and mix it well.
Heat mustard oil in a pan and add asafoetida, clove powder, ¼ cup water, and yogurt mixture and mix it well.
Add the fried potatoes to the yogurt mixture and allow potatoes to cook in the gravy for 10-15 minutes.
Serve hot with steamed rice.