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Kashmiri Dum Aloo

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Ingredients

Baby Potatoes(peeled) - 2 cups
Mustard oil - 4 tbsp
Fennel Seed Powder (saunf) - 1 tbsp
2nos Black cardamom
Caraway seeds(shahi jeera) - 1 ½tsp
Mustard oil - for frying
1 ½cup Curd
Dry Ginger Powder (saunth) - ½tbsp
1 small stick Cinnamon
1 tsp Heeng (asafoetida)
to taste Salt

Kashmiri Dum Aloo

Kashmiri Dum Aloo कश्मीरी दम आलू शाही | Kunal Kapur Indian Potato Recipes | The K Kitchen

Features:
  • Suitable for vegetarian
Cuisine:
  • Medium

Ingredients

Directions

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A beautiful dish from one of the most beautiful places J&K. Potatoes cooked in curd & chilli flavoured with dried ginger and fennel.

Steps

1
Done

Peel the potatoes. Using a fork prick them all over. Heat mustard oil and deep fry on slow heat till about half done. Remove and cool. Again using a fork prick them all over and put them back in hot oil. Cook till potatoes are completely done. Remove and keep aside.

2
Done

Separately whisk together curd, saunf powder, saunth powder, black cardamom, cinnamon, shahi jeera, hing and kashmiri chilli powder. In a vessel heat mustard oil and add the whisked curd.

3
Done

Increase the heat and keep stirring till the curd gets a boil. Once it boils lower the heat and let it cook for 5 minutes. Now drop the potatoes with a dash of water and some salt. Cover and cook till oil floats on the surface. This should take about 15-20mins on low heat. Add more water if required.

4
Done

The final consistency should be thick curry sticking to the potatoes.

5
Done

Serve hot with some Indian breads.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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