Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 25-30 boiled baby potatoes, peeled; 3 tablespoons mustard oil; 1 large bay leaf; 1 green chili, chopped; 1/2 teaspoon cumin seeds; 1/2 teaspoon ground cumin; 1 1/2 teaspoons ground fennel seeds; 1 tablespoon chickpea flour (besan); 3 cloves, crushed; 3 tablespoons cashew powder; 1 tablespoon Kashmiri red chili powder; 1/2 teaspoon garam masala; 1/2 teaspoon turmeric; 1/4 teaspoon dried fenugreek leaves (kasuri methi); 1 tablespoon ground coriander; 1/2 cup plain yogurt (about 120 ml); 1 large tomato, finely chopped; Salt, to taste; as needed Water,; Cilantro, for garnish

Pooja Pande @merirasoise

Chennai

Kashmiri Dum Aloo is a well-known, spicy, and delicious dish. Today, I'm sharing an easy recipe for making this flavorful and tangy Kashmiri Dum Aloo at home.

Let's make this famous recipe with a simple method.

Kashmiri Dum Aloo is a well-known, spicy, and delicious dish. Today, I'm sharing an easy recipe for making this flavorful and tangy Kashmiri Dum Aloo at home.

Let's make this famous recipe with a simple method.

Pooja Pande @merirasoise

Chennai

Kashmiri Dum Aloo is a well-known, spicy, and delicious dish. Today, I'm sharing an easy recipe for making this flavorful and tangy Kashmiri Dum Aloo at home.

Let's make this famous recipe with a simple method.

Kashmiri Dum Aloo is a well-known, spicy, and delicious dish. Today, I'm sharing an easy recipe for making this flavorful and tangy Kashmiri Dum Aloo at home.

Let's make this famous recipe with a simple method.

Saved

Ingredients

20 minutes

Serves 4 servings

25-30boiled baby potatoes, peeled
3 tablespoonsmustard oil
1large bay leaf
1green chili, chopped
1/2 teaspooncumin seeds
1/2 teaspoonground cumin
1 1/2 teaspoonsground fennel seeds
1 tablespoonchickpea flour (besan)
3cloves, crushed
3 tablespoonscashew powder
1 tablespoonKashmiri red chili powder
1/2 teaspoongaram masala
1/2 teaspoonturmeric
1/4 teaspoondried fenugreek leaves (kasuri methi)
1 tablespoonground coriander
1/2 cupplain yogurt (about 120 ml)
1large tomato, finely chopped
Salt, to taste
as neededWater,
Cilantro, for garnish

Saved

Steps

20 minutes

1

Boil and peel the potatoes. Using a skewer or fork, poke holes in the potatoes, and mash 3-4 of them. Set aside.
2

Heat the mustard oil in a deep pan or skillet until hot, then reduce the heat to low.
3

Add cumin seeds and chopped green chili to the hot oil and sauté briefly. Keep the heat low. Add ground fennel, bay leaf, and chickpea flour. Stir continuously for 30 seconds.
4

Add crushed cloves, Kashmiri red chili powder, and cashew powder. Stir once. Keep the heat low. Add the remaining spices: ground coriander, ground cumin, turmeric, and dried fenugreek leaves. Sauté for 1 minute, stirring constantly.
5

Add chopped tomato and salt. Cook, stirring occasionally, until the oil separates from the spices and the tomato softens. Add a little water if needed.
6

Add yogurt and stir continuously for 1 minute. Cook for another 2-3 minutes until the oil separates. Do not stop stirring the yogurt to prevent it from curdling.
7

Add the boiled potatoes and stir to coat them in the spices. Sauté for 2-3 minutes. (You can serve it dry at this stage if you prefer.)
8

Add 1 to 1 1/2 cups water (about 240-360 ml). Bring to a boil, then reduce the heat to medium-low and cook for 15 minutes, stirring once or twice. Adjust the amount of water to your desired consistency.
9

Garnish with cilantro and serve hot. Enjoy with rice, naan, roti, or paratha.