Wednesday, August 1, 2012

Kashmiri Dum Aloo

Requirements  :

potatoes 18-20 small sized
oil for deep frying
kashmiri redchillies 5-6
asafoetida a generous pinch
green cardamom powder 1/2tsp

dry ginger powder(soonth, sonti) 1tsp
Fennel (saunf) powder 2tbsps
murstard oil 1/4cup
clove powder a generous pinch
yogurt 2 cups
salt to taste
roasted cumin powder 1/2tsp
garam masala powder 1/2tsp


  • Peel, wash and prick potatoes with fork. Keep in salted water for 15min. Drain and wipe dry.
  • Heat sufficient oil in a kadai & deep-fry potatoes on medium heat till golden brown. keep aside.
  • Remove stems and make a paste of kashmiri red chillies using a little water.
  • Whisk yogurt with kashmiri red chilli paste, cardomom powder, dry ginger powder and fennel powder.
  • Heat mustard oil in a pan. add clove powder & asafoetida. Add half a cup of water and salt to taste & bring to boil.
  • Stir in yogurt mixture and bring to boil. add fried potatoes & cook till the potatoes absorb the gravy and oil comes on top.
  • Serve hot, with roti , nan / pulov 

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