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Kashmiri Dum Aloo Recipe

Dum aloo is a spicy curry usually made with baby potatoes and widely popular in India. Now there are many ways to make it but one of the most famous one is “Kashmiri Dum Aloo” originating from the state of Jammu & Kashmir and hence the name.

  • Prep time:
  • 30 minutes
  • cook time:
  • 30 minutes
  • serves:
  • 4

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Vegetarian

Level : Moderate

Cuisine : Indian

Course : Mains

Recipe Notes

1 tablespoon of kashmiri red chili powder might seem like a lot but this dish is only mildly spiced.

Ingredients

Ingredients For Kashmiri Dum Aloo Recipe

Methods
  • 1. First, you need to boil the potatoes until you are just able to peel off their skin easily. I took water in a large pan and put it on heat. Once it was warm, I added in the potatoes.
  • 2. Let it come to a boil. Once the water came to a boil, I switched off the flame and covered the pan. Let it remain covered for around 15 minutes.
  • 3. Drain the water and peel the potatoes. The skin would come off easily. Following this method, the potatoes were perfectly boiled, just what you need for this recipe.
  • 4. Now take a toothpick and prick the peeled potato all over. Pass the toothpick right through the potatoes and be careful not to break them while doing this. Repeat with all the potatoes.
  • 5. Now, heat oil in a kadai/pan on medium heat. Once the oil is hot drop the potatoes in the oil carefully, one at a time.
  • 6. Fry the potatoes until they are golden brown in color from both sides. Drain on a paper towel.
  • 7. Once the fried potatoes have cooled down a bit, take a toothpick and prick all the potatoes all over, again.
  • 8. Now in another kadai or pan, heat 2 tablespoons of mustard oil on medium high heat. Once oil is hot, add cumin seeds, bay leaves, cinnamon stick,cloves. Saute for 1 minute.
  • 9. Now add kashmiri red chili powder. and whipped yogurt. Keep stirring until you see a bright red color.
  • 10. Then add the fried potatoes into the pan and mix well so that all potatoes are coated with the spice mix.
  • 11. Add fennel powder, ginger powder, salt. Also add 1.5 to 2 cups of water and stir.
  • 12. Cover the pan and let it simmer for 10 to 15 minutes on medium flame or until the curry becomes thick and little reduces.
  • 13. Serve kashmiri dum aloo hot with rice or roti.

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