Kashmiri Dum Aloo Recipe

Kashmiri Dum Aloo Recipe, dum aloo ki recipe
Kashmiri Dum Aloo Recipe


Mustard oil

2 cups baby potatoes

11/2 cup curd

1 Tbsp fennel seed powder

1/2 Tbsp dry ginger powder

2 nos black cardamom

1 small stick cinnamon

11/2 Tbsp caraway seeds

1 Tbsp asafoetida

11/4 Tbsp kashmiri chilli powder



(1) Add mustard oil in a frying pan and heat it.

(2) Take 2 cups baby potatoes and peeled it. clean and wash the peeled baby potatoes with cold water.

(3) Now, take a fork and prick the raw baby potatoes.

(4) Add all the pricked baby potatoes to the oil and cooked them on a medium flame(Remember: you should half cooked the potatoes)

(5) Set aside the half cooked potatoes to cool down, so that we can prick the potatoes again.

(6) Now, It's time to prepare the gravy.

(7) Take another frying pan, add 4 Tbsp mustard oil and heat it.

(8) In a large bowl, add 11/2 cup curd, add 1 Tbsp fennel seed powder, add 1/2 Tbsp dry ginger powder. Mix well and keep aside.

(9) In a frying pan, when the oil is hot, add 2 nos black cardamom, add 1 small stick cinnamon, add 11/2 Tbsp caraway seeds, add 1 Tbsp asafoetida. Stir well. add 11/4 Tbsp kashmiri chilli powder and quickly add some water. Stir well.

(10) Add a bowl of yogurt, in a frying pan, add salt and Stir well.

(11) Now, take the half cooked potatoes and prick it again with a fork.

(12) Fry the half cooked potatoes again for the second time in a medium flame mustard oil until it turns into light golden color.

(13) Now, add the cooked potatoes to the gravy. Stir well.

(14) Add little bit of water to the curry and cover the frying pan. cooked for 10 minutes.

(15) Serve your delicious KASHMIRI DUM ALOO.


Post a Comment