Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Total time: 1800 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 800 Grams Baby Potatoes; 8 Cloves; 2 Bay Leaf; 1 Cinnamon stick; 2 Teaspoons ginger dry powder; 4 Teaspoons fennel powder; 1 Pinch asafoetida; 2 Teaspoons mango powder dry (amchoor); 2 Teaspoons dry fruits almonds pistachio powdered ( chashew , &; 4 Teaspoons red chilli Kashmiri powder; 1 Teaspoon garam masala; To Taste Salt; 2 Tablespoons Oil

Ashima Goyal Siraj @cook_7798426

Vadodara

A subtly spiced kashmiri preparation of the all-time favourite potato!

Ashima Goyal Siraj @cook_7798426

Vadodara

A subtly spiced kashmiri preparation of the all-time favourite potato!

Saved

Ingredients

30 mins

6-serving

800 GramsBaby Potatoes
8Cloves
2Bay Leaf
1Cinnamon stick
2 Teaspoonsginger dry powder
4 Teaspoonsfennel powder
1 Pinchasafoetida
2 Teaspoonsmango powder dry (amchoor)
2 Teaspoonsdry fruits almonds pistachio powdered ( chashew , &
4 Teaspoonsred chilli Kashmiri powder
1 Teaspoongaram masala
To TasteSalt
2 TablespoonsOil

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Steps

30 mins

1

Pressure cook potatoes with 2 cups of water till one whistle. Put under running water and cool the potatoes
2

Peel and prick the potatoes all over with a toothpick or fork.
3

Heat oil and shallow-fry potatoes in a pan until golden brown in colour. Set aside.
4

Heat 4 tbsp oil in a wok; add cloves, bayleaves and cinnamon. Fry for a few minutes on med-high flame.
5

Add hing water (be careful as the oil will sputter when you add water; reduce flame and cover the wok until sputtering ends)
6

Add red chilli powder. Fry for a minute. Add 2 cups of water. Add all other ingredients and mix well.
7

Add fried potatoes to the gravy. Cover and simmer till the gravy thickens and oil floats on top.
8

Note: The size of potato is important. If baby potato is not available you can cut a big potato into pieces and use. Be careful not to cut too small either.