• Overview
  • Ingredients
  • Directions
  • Reviews

Kashmiri Dum Aloo

Kashmiri Dum Aloo is known as Dum Oluv and a very authentic way of cooking dum pukth. Dum Aloo is popular dish in the beautiful valley of Kashmir

Ingredient

  • Potatoes, peeled 18-20 small
  • Oil for deep-frying
  • Kashmiri red chillies, ground 5-6
  • Yogurt 1 cups
  • Green Cardamom powder 1/2 teaspoon
  • Dry Ginger Powder (soonth) 1 teaspoon
  • Fennel seed (saunf) powder 2 tablespoons
  • Mustard oil 1/4 cup
  • Clove powder a generous pinch
  • Asafoetida a pinch
  • Salt to taste
  • Roasted Cumin Powder and Pomegranate powder 1 teaspoon
  • Garam masala powder 1/2 teaspoon

Direction

  • Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry.
  • Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside.
  • Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan.
  • Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixture to a boil.
  • Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.
  • Serve hot, garnished with roasted cumin powder and garam masala powder.
  • Potatoes, peeled 18-20 small
  • Oil for deep-frying
  • Kashmiri red chillies, ground 5-6
  • Yogurt 1 cups
  • Green Cardamom powder 1/2 teaspoon
  • Dry Ginger Powder (soonth) 1 teaspoon
  • Fennel seed (saunf) powder 2 tablespoons
  • Mustard oil 1/4 cup
  • Clove powder a generous pinch
  • Asafoetida a pinch
  • Salt to taste
  • Roasted Cumin Powder and Pomegranate powder 1 teaspoon
  • Garam masala powder 1/2 teaspoon
  • Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry.
  • Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside.
  • Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan.
  • Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixture to a boil.
  • Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.
  • Serve hot, garnished with roasted cumin powder and garam masala powder.

Not reviewed yet

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