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Kashmiri Dum Aloo

  • Published On November 7, 2019
  • In Video
  • By Vijay Haldiya
  • 0 comments
  • Prep Time
    10 Minutes
  • Cook Time
    10 to 15 Minutes
  • Difficulty Level
    Intermediate

Kashmiri Dum Aloo is a mouthwatering restaurant style recipe. 

Kashmiri Dum Aloo is a lip-smacking curry of potato. This uses potatoes which are cooked in a curd based gravy. This is a flavourful dish that goes well with roti and paratha. You can easily prepare this yummy curry at home by following this simple recipe. Moreover, it is quick to prepare with easily available ingredients. You can prepare this for any type of party or get-together or on weekends. So, try to make this curry at home and enjoy it with your loved ones. Do share your feedback as well.

This recipe was prepared by a lovely mom : Vijay Haldiya

Tips and Suggestions by Mom Chef:-

  • Pressure cook the potatoes only for one whistle. Then, prick them using a fork so that they can absorb the masala.
  • To make the dish healthy, shallow fry the potatoes. You can even deep fry it if you want.
  • Use fresh curd only at room temperature.
  • Add curd to the pan and keep the flame high until it boils. Stir it continuously.

For more such exciting recipes like Kashmiri Dum Aloo, please click on the following links:

  1. Bharwa Shimla Mirch | Stuffed Capsicum
  2. Lauki Ka Bharta | Lauki Bharta
  3. Aloo Gobhi Ki Sabzi | Masala Gobhi Aloo

Current Recipe Rating

(2.6 / 5)

14 ratings

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Ingredients

  • Potato - 3 big Sized or Baby Potato - 6
  • Fresh curd - 1 Cup beaten
  • Oil - 2 Tablespoon + for shallow frying
  • Hing/Asafoetida - a pinch
  • Jeera/Cumin seeds - 1/2 Teaspoon
  • Tej Patta/Bay Leaf - 1
  • Sonth/Dry Ginger powder - 1 Teaspoon
  • Kashmiri Red Chilli - 1 Teaspoon or as per taste
  • Haldi/Turmeric powder - 1/2 Teaspoon
  • Green Chilli - 2 cut into long pieces
  • Garam Masala/All spice mix - 1/2 Teaspoon
  • Kasuri Methi/Dry Fenugreek Leaves - 1/2 Teaspoon
  • Salt - as per taste
  • Coriander Leaves - a handful chopped
  • INGREDIENTS FOR DRY MASALA:-
  • Coriander seeds - 1 Tablespoon
  • Saunf/Fennel seeds - 1 Teaspoon
  • Jeera/Cumin seeds - 1/2 Teaspoon
  • Dalchini/Cinnmon - 2 small pieces
  • Badi Elaichi/Black cardamom - 1
  • Hari elaichi/Green Cardamom - 2
  • Kali Mirch/Black pepper corns - 8 to 10

Instructions

  1. Wash the potato and then pressure cook it for 1 whistle. Immediately turn off the flame. Let it cool. Then, peel the potato and cut into 2 pieces if it is bigger in size. Prick it using a fork.
  2. PREPARING DRY MASALA:- Dry roast the coriander seeds, fennel seeds, cumin seeds, cinnamon stick, black and green cardamom, and black peppercorns. Once it is aromatic, turn off the flame and let it cool. Then, grind them to a powder.
  3. Now, heat oil for shallow frying. Shallow fry the boiled potato until golden brown. Once done, take it out.
  4. Heat 2 tablespoon oil in a pan.
  5. Add asafoetida, cumin seeds, and bay leaf. Let the seeds crackle.
  6. Then add dry ginger powder, above-prepared ground dry masala, red chilli powder, and turmeric powder. Mix well and cook it on a low flame. Add a little water to it so that masala does not burn.
  7. Once the oil leaves the masala, add beaten fresh curd in batches. Keep the flame high and stir it continuously. Bring it to boil.
  8. Then, add green chilli, garam masala, dry fenugreek leaves, and salt. Mix well.
  9. Finally, add shallow-fried potato. Let it simmer for 2 more minutes. Then, turn off the flame. Garnish it with coriander leaves.
  10. Delicious 'Kashmiri Dum Aloo' is ready to be served.
  • Servings : 2 to 3
  • Ready in : 20 to 25 Minutes
  • Recipe Type : Dinner, Lunch

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

Read more about this chef...

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