Veg
Kashmiri Dum Aloo Recipe
The potatoes, usually small ones, are first deep-fried, then cooked slowly at low flame in a gravy with spices, Dum Aloo is a part of the traditional Kashmiri Pandit cuisine.
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Ingredients
- 750 gm of small sized potatoes
- Oil
- 50 gm of red chilli powder
- 5 gm of Asafoetida
- 30 gm of cardamom powder
- 150 gm of yoghurt
- 50 gm of fennel powder
- 25 gm of dry ginger
- salt to taste
- 50 ml ghee
Ingredients
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Instructions
- Boil the potatoes well. After it is boiled well, fry the potatoes on medium flame till they turn slightly brown.
- Heat ghee, add asafoetida, add the other spices and stir thoroughly.
- Add the yogurt and mix.
- Add rest of the ingredients and saute for 2 minutes. Sprinkle a little water while stirring the ingredients.
- Add some more water to make the gravy and let it cook for about 10 minutes till gravy thickens.
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