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home > cooking >North India >Main Course
Kashmiri Dum Aloo
Preperation Time 30 Minutes
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
½ tspn of cardamom powder
1 tspn of dry ginger powder
2 tblspns of fennel powder
¼ cup of mustard oil
A generous pinch of clove powder
A pinch of asafoetida
Salt to taste
½ tspn of roasted cumin powder
½ tspn of garam masala powder
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.
Chef’s 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.
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