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kashmiri dum aloo
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Kashmiri Dum aloo recipe

Course lunch-box
Cuisine Indian
Keyword dum aloo,, Kashmiri dum aloo,
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1/2 kg baby potatoes
  • oil for deep fry

Ingredients for Kashmiri masala

  • 4 dry red chilis
  • 2 cumin seeds
  • 1 tbsp cloves
  • 1 tbsp peppers
  • 2 tbsp ginger powder
  • 2 tbsp fenugreek powder
  • 2 tbsp Kashmiri chili powder
  • 1 tsp hing
  • 3 tbsp Mustard oil

ingredients for Kashmiri dum aloo

  • 3 tbsp oil
  • whole spices
  • 2 tbsp kashmiri red chili powder
  • 1 cup curd
  • 1 tbsp salt
  • 1 tbsp coriander leaves

Instructions

pre Preparation:

  • Peel off the baby potatoes and make wholes with the fork on the potatoes. Then heat the oil and fry the potatoes on the medium flame until they turn golden brown.

preparation of Kashmiri masala:

  • First, dry roast the red chilis, cumin seeds, cloves, peppers until they turn aromatic and let them cool down.
  • Now blend them into a powder and keep it aside.
  • Then a mixing bowl and add this powder to the bowl and add ginger powder, fenugreek powder, Kashmiri red chili powder, hing and mix them well with the spoon.
  • After that add the mustard oil and make a masala paste.

Preparation:

  • First, heat the oil in the pan and fry the whole spices like bay leaf, cinnamon stick, and stir them until they turn aromatic.
  • Then add the red chili powder and saute for 2 mins. After that add the Kashmiri masala paste and mix them well.
  • Stir the paste continuously for 2 mins and add then add the curd to the pan.
  • Now mix the curd well with masala paste and cook it for 5 mins by continuous stirring.
  • Add water if needed and then add the fried potatoes and mix the potatoes well with the masala.
  • Now cover the lid and cook for 10 mins So that the potatoes can absorb all the flavors.
  • Finally, garnish the Kashmiri Dum aloo with coriander leaves and serve with roti, Naan, or chapati.