Kashmiri Dum Aloo | Indian Chef

Kashmiri Dum Aloo is most famous veg curry of Kashmir. What we have in restaurants as Kashmiri dum aloo is a creamy tomato based gravy, but that’s not an authentic one. The authentic recipe of Kashmir dum aloo is prepared with yoghurt and flavoured with asafoetida, fennel and dry ginger powder.

• Course: Main Course
• Cuisine: Indian, Kashmiri

Servings: 4 people

Ingredients

• 500 grm Baby potatoes parboiled
• For frying Mustard Oil
• 1/4 tsp Asafoetida
• 1/4 tsp Turmeric powder
• 1 tbsp Kashmiri red chilies powder
• To taste Salt
• 1/2 tsp Dry ginger powder
• 1 tsp Fennel powder
• 1/2 tsp Cumin seeds
• 2 tbsp Mustard Oil
• 1 inch Cinnamon stick
• 1 no bay leaf
• 3–4 no Black pepper
• 3 no Cloves
• 100 grm yogurt
• 2 no Green chilies split

Units: Metric/US Imperial

Instructions

1. With a fork or tooth pick, poke holes in the parboiled baby potatoes all over.
2. Heat mustard oil in a kadhai till it begins to smoke, now fry the parboiled poked baby potatoes till golden brown.
3. In a bowl, put yogurt, turmeric powder, kashmiri red chilli powder, fennel powder and dry ginger powder, mix well.
4. Heat mustard oil in kadhai, add cinnamon, bay leaf, black pepper and cloves.
5. Then add cumin seeds and asafoetida.
6. Now add the yogurt mixture in the kadhai and stir continuously for 2–3 minutes. Then add 2 cup of water and stir well.
7. Now add the potatoes and green chilies.
8. Add salt and stir it.
9. Cover the kadhai tightly with lid, cook the kashmiri dum aloo for 10 minutes on medium flame.
10. Ready to serve with steamed rice, paratha, roti and poori.

Enjoy the many more recipes by the Indian Chef Chilkit Pareek