Kashmiri Dum Aloo

Kashmiri Dum Aloo

Kashmiri Dum Aloo

45 minutes

Grocery List via Instacart Instacart
Details
  • Servings:   4
  • Gluten-Free:   True
  • Weight Watchers:   14 Points
  • Show More
Cuisine
  • side dish
Comments
Ingredients
  • 16 Baby potatoes- 18
  • 1 teaspoon Cumin seeds-, roasted and ground into a powder
  • 3/4 teaspoon Garam masala-
  • 2 teaspoons Kashmiri red chilli powder-
  • 1 cup Fresh yogurt- and ½
  • 1/2 teaspoon Green cardamom powder-
  • 1 teaspoon Ginger powder-
  • 1 tablespoon Fennel powder-
  • 3 tablespoons Mustard oil-
  • 5 Cloves roasted and powdered-
  • Asafoetida- a pinch
  • Vegetable/canola/sunflower cooking oil- to deep fry potatoes
  • Salt- to taste
  • 1/2 cup Hot water-
Instructions

Wash the potatoes thoroughly and prick all over with a fork.

Keep the potatoes in salted warm water for 15 minutes, then drain and wipe dry.

Heat the oil in a pan and deep fry the potatoes until golden brown from outside.

Drain on a kitchen towel and set aside. After they cool a little bit, prick the potatoes once again with a fork.

Whisk the yogurt with kashmiri red chilli powder, fennel powder, ginger powder and cardamom powder.

Add the fried potatoes and let it sit for 15 minutes.

Now heat the mustard oil in a pan and add a pinch of asafoetida and the powdered cloves.

Let it splutter for a few seconds and then add the 1/2 cup of hot water and salt.

Let the water come to a boil.

Add in the yogurt potato mixture and mix.

Cover the pan with a tight lid and let it cook on a medium low flame for 15 minutes or until the potatoes absorb the gravy and oil surfaces.

Sprinkle the garam masala and cumin powder.

Serve Hot with Naan, Roti or Poori :)

AI Coach 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments