Kashmiri Dum Aloo

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On the 1st day of 2nd
week in BM#27, I choose very famous Kashmiri traditional Cuisine i.e. “Kashmiri Dum
Aloo”. Under this recipe, we used fried baby potatoes with spice and yogurt
gravy. I did not add tomato puree in this recipe but it’s optional as per your taste.
Kashmiri dum aloo is very famous for red color and rich look, with lots of ghee
on the top. They never used garlic and onion in traditional recipe of Kashmiri dum
You can serve this Kashmiri dum aloo with
rice or paratha, very good option for party or dinner time as a main course. This
recipe looks beautiful and color come out very well. Everyone know Kashmir is
popular for own beauty. If you don’t have baby potatoes then cut the potatoes
into large diced form and deep fry. This is my first trial from the Kashmiri Cuisines.

time: 5 Minutes
Time: 30 Minutes
Serving: 3
250Gm Baby Potatoes (not peeled)
2 Tbsp. Oil
1/2 Tsp. Kashmiri Red Chili Powder
1 Tsp. Garam Masala
1 Tsp. Saunth/ Ginger Powder
1/2 Tsp. Fennel Powder
2 Green Cardamoms
1/2 Tsp. Cumin Seeds
Salt to Taste
1/4 Cup Curd
Enough Water
Vegetable Oil for Deep Frying

Prick the potatoes with fork and keep aside. Heat
the oil for deep frying these potatoes. Drain out. Combine spices in bowl (garam
masala, red chili powder, saunth, saunf) with little as a paste. 
Heat the oil
in pan, add cardamom and cumin. When they start splutter, add spices paste and sauté
for 2 minutes. Add curd and enough water for gravy. Add fried potatoes and
salt. Cover and cook for 5-10 minutes. Garnish with chopped green coriander and
serve with hot rice.

Note: You
can add tomato puree after spices, it’s completely optional.

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