Dum Aloo Kashmiri recipe
Dum aloo Kashmiri is a flavorful potato dry (semi-gravy) curry from the North Indian Kashmiri cuisine. In this recipe, sautéed Baby potatoes are cooked with aromatic spices.
Servings: 6
Calories: 145kcal
Ingredients
- 800 gms baby potatoes
- 3 tbsp vegetable oil
- ½ tsp hing (asafoetida)
- 8 cloves laung
- 2 bay leaves
- 2 black cardamoms
- 1 inch cinnamon stick
- 4 tsp kashmiri red chilli powder
- 2 tsp dry ginger powder
- 2 tsp dry mango powder
- 4 tsp fennel powder
- 2 tsp powdered dry fruits (almond, cashew, and pistachio)
- 1 tsp garam masala
- Salt to taste
Instructions
- Wash and pressure cook potatoes with 2 cups of water for just one whistle. Put under running water and cool the potatoes.
- Prick the potatoes all over with a toothpick or fork. If a few potatoes are bigger, then cut them into halves r quarters.
- Heat oil in a wok (or kadhai) and sauté potatoes until golden brown in color. Remove the potato and keep aside.
- In the same wok or kadhai, add hing, cloves, bay leaves, black cardamom, and cinnamon. Sauté for a minute on med-high flame.
- Add red chili powder. Mix and then slowly add 2 cups of water.
- Add all other spices. Mix well and cook for a couple of minutes.
- Add the sautéed potatoes to the wok.
- Cover and simmer till the gravy thickens and sticks to the potatoes.
Notes
- The size of the potato is important. If small baby potatoes are not available you can use big potatoes cut into pieces. Be careful not to cut too small either.
- Nutritional Information is approximate information for 1 serving.
Nutrition
Calories: 145kcal | Carbohydrates: 16.9g | Protein: 3.6g | Fat: 7.6g | Saturated Fat: 1.4g | Fiber: 3.5g