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.
Gluten-free, Indian, Vegan, Vegetarian
kashmiri red chilli powder
dry ginger powder
dry mango powder
powdered dry fruits
(almond, cashew, and pistachio)
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
) 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.
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.
Dum Aloo Kashmiri recipe https://www.myweekendkitchen.in/kashmiri-dum-aloo/