Kashmiri Dum Aloo
What makes the Kashmiri cuisine so special is the distinctive use of aromatic herbs and spices. Liberal use of cinnamon, cardamom, saffron and cloves impart a pleasant warmth and flavour to kashmiri dishes. Degi mirch is also an integral part of Kashmiri cuisine used more for colour and flavour rather than heat.
Kashmiri dum aloo is one such flavourful dish. It is a simple and ultra delicious vegetarian dish which is very easy to make. The preparation of Kashmiri Dum Aloo involves a few crucial steps that need to be followed with precision in order to create authentic Dum Aloo.
Baby potatoes are first deep fried until crisp and then cooked with yogurt and spices. The potatoes are pricked with the fork so that the yogurt sauce can easily permeate into them. No need to buy any special ingredient for this recipe as you will find that everything is easily available in your kitchen cabinet.
If you are looking for easy and delicious potato recipes then try my Hasselback Potatoes. Need more Kashmiri recipes: Check out Kashmiri Mutton Korma and Kashmiri Pulao
At the moment please note down the ingredient list for Kashmiri Dum Aloo.
Preparation Time:20 minutes☻ Cooking Time: 20 minutes☻ Serves: 5☻ Cuisine: Indian☻
|baby potatoes||2 kg|
|ginger powder||1 tsp|
|turmeric powder||1/2 tsp|
|dried coriander||1 tsp|
|black cardamom whole||1 piece|
|fennel seeds||1 tsp|
|red chili powder||1-2 tsp|
|garam masala powder||to taste|
|vegetable oil||5 tbsp|
Grind together the coriander, cumin, black cardamom and cloves. Mix into the yogurt and beat with a fork.
Now add the yogurt and spice mixture into the oil, ginger powder and asafetida.