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Kashmiri Dum Aloo

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Ingredients

(8- 10 Nos.) : Baby Potatoes
(10 - 12 Nos.) : CASHEW NUT
(1 Inch) : Ginger
(2 Nos.) : Black Cardemom
(3-4 Nos.) : Cloves
(3 Nos.) : Red Onion Medium
(3 Nos.) : Tomatoes Medium
(4 TBSPN) : Oil
(2 Nos.) : Green Chillies Finely Chopped
(4 - 5 Nos.) : Dry Red Chilly
(1 Tspn) : Fennel Seeds
(7 - 8 Cloves) : Garlic
(1 TBSPN) : Kashmiri Red Chilly Powder
(2 tspn) : Turmeric Powder
(To Taste) : Salt
(2 Tspn) : Kasuri Methi
(1/2 Cup) : Yogurt BEATEN THICK Yogurt
(2 Tspn) : Cumin Seeds

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Kashmiri Dum Aloo

Authentic Kashmiri Dum Aloo in a rich Yellow Gravy...

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:

Ingredients

Directions

Dum Aloo in Kashmiri style –  An Authentic kashmiri delicacy with Bosket’s Touch 🙂

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Steps

1
Done

First pressure cook the baby potatoes till 1 Whistle. Drain the water.
Remove the Skin and Fork it all the sides well.
In a pan, heat oil, Add pinch of Turmeric powder, red chilly powder and salt and saute these Baby Potatoes till brown.
Keep it in a bowl.

2
Done

For Gravy:

Heat oil in a pan.
Add Chopped Onion, Chopped Tomatoes, cloves, Ginger, Garlic cloves, Green Chillies, Dry red chillies, Cashew nuts and saute them till 5 -6 Minutes.

Transfer it to the mixture bowl and let it cool down for a while.
Make a smooth thick paste from it (DON'T Add WATER AT ALL).

3
Done

In A pan, Heat Oil.

Add cumin seeds and black cardamom add the prepared thick onion - tomato paste to it. Cook it for a while till access water is gone and gravy reduces to the thick consistency.

4
Done

Add beaten yogurt to it and mix it well add a bit water and mix it properly.

Season it with all the dry spices and mix it well.

Cook the gravy for 5 -6 minutes with closed lids.

5
Done

Add the semi fried Baby Potatoes to it. Sprinkle dry Fenugreek leaves (Kasuri Methi) on each potatoes.

Close the lid and let it cook on the low flame for 5 - 6 Minutes.

6
Done

Kashmiri Dum Aloo is ready to be served.
Serve it HOT !!!

ENJOY!!!

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