Vegetarian

KASHMIRI DUM ALOO

KASHMIRI DUM ALOO

Kashmiri Dum Aloo is one of the most widely preferred veg curries from Kashmiri Cuisine. Deep fried baby potatoes cooked in yoghurt based gravy with Kashmiri spices. This is thin and red colour curry recipe from the region of Kashmir. The authentic Kashmiri dum aloo is a thin curry with yoghurt and some Kashmiri spices like Kashmiri red chilli powder, fennel, ginger etc.

This is not as much spicy as it looks. This gorgeous lush red colour comes from the Kashmiri red chilli powder.

Kashmiri Dum Aloo is most famous veg curry of Kashmir. What we have in restaurants as Kashmiri dum aloo is a creamy tomato based gravy, but that’s not an authentic one. The authentic recipe of Kashmir dum aloo is prepared with yoghurt and flavoured with asafoetida, fennel and dry ginger powder.

Kashmiri Dum Aloo is most famous veg curry of Kashmir. What we have in restaurants as Kashmiri dum aloo is a creamy tomato based gravy, but that’s not an authentic one. The authentic recipe of Kashmir dum aloo is prepared with yoghurt and flavoured with asafoetida, fennel and dry ginger powder.

Kashmir is a very cold region of India and Kashmiri food is hot in terms of spicy and nature. Like in this recipe, the use of red chilli which is hot in spiciness and mustard oil which is hot in nature. That’s gives the warmness in cold climate to Kashmiris. The use of dry ginger powder and balancing with fennel powder is a wonderful combination, it comes delicious together.

Potato is most popular and versatile vegetable in all over the world. Potatoes are good in digestion as well as they are rich in vitamins and potassium.

Kashmiri Dum Aloo can serve with steamed rice, paratha, roti and poori.

KASHMIRI DUM ALOO
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Servings
4 people
Servings
4 people
KASHMIRI DUM ALOO
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
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Instructions
  1. With a fork or tooth pick, poke holes in the parboiled baby potatoes all over.
  2. Heat mustard oil in a kadhai till it begins to smoke, now fry the parboiled poked baby potatoes till golden brown.
  3. In a bowl, put yogurt, turmeric powder, kashmiri red chilli powder, fennel powder and dry ginger powder, mix well.
  4. Heat mustard oil in kadhai, add cinnamon, bay leaf, black pepper and cloves.
  5. Then add cumin seeds and asafoetida.
  6. Now add the yogurt mixture in the kadhai and stir continuously for 2-3 minutes. Then add 2 cup of water and stir well.
  7. Now add the potatoes and green chilies.
  8. Add salt and stir it.
  9. Cover the kadhai tightly with lid, cook the kashmiri dum aloo for 10 minutes on medium flame.
  10. Ready to serve.
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