Kashmiri Dum Aloo

Kashmiri Dum Aloo



	Potatoes			18-20 (small)
	Oil 				to deep fry
	Kashmiri Chillies		5-6 dried
	Yogurt				2 cups
	Black Cardamom Pdr.		 tsp
	Dry Ginger Pdr.			1 tsp
	Fennel Pdr.			2 tbsp
	Mustard Oil			 cup
    	Clove Pdr.			a pinch
	Asafoetida			a pinch
	Salt 				to taste
	Roasted Cumin Pdr.		 tsp
	Garam Masala Pdr.		 tsp
	


  • Peel and prick the potatoes all over with the help of a fork.
  • Keep in salted water for fifteen minutes.
  • Heat oil in a kadai and fry the potatoes on medium flame till golden brown.
  • Make a paste of dried kashmiri red chillies.
  • Whisk the yogurt with Kashmiri red chilli paste,cardamom powder,dry ginger powder and fennel powder.
  • Heat mustard oil in a pan.
  • Add clove powder and asafoetida.
  • Add half a cup of water and salt and bring to a boil.
  • Stir in the yogurt mixture and bring it to a boil.
  • Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.
    Tip: The process of pricking the potatoes makes them very light, if not, that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be a small size but should not be very small.


Jump to: Top of Page.