Kashmiri Dum Aloo is a popular side dish that is spicy and vibrant in colour. Baby potatoes are fried and cooked in a spicy curd based curry.
Course lunch ideas, Main Course, Side Dish
Cuisine Indian, Kashmiri
Keyword curry, kashmiri dum aloo, side dish, vegetarian
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Author Jayashree
Ingredients
250 gramsbaby potatoes
oil for frying
For the Spice mix
1teaspoon cumin seeds
1teaspooncoriander seeds
1teaspoonfennel seeds
3cloves
1inch cinnamon
5green cardamom
For red chilli paste
6kashmiri chilly
1/2cuphot water
For Kashmiri Dum Aloo Gravy
2tbspmustard oil
1teaspoon kashmiri chilli powder
1/2teaspoon dry ginger powder
1/4teaspoon asafoetida
1/4teaspoonturmeric powder
1 1/4cupcurd
salt
coriander leaves
Instructions
Wash the potatoes, rub them well. Put fresh water and cook them for one whistle in a pressure cooker.
Soak the red chilly in hot water. After some time, make a paste of it.
Roast the spices in a low flame. When cool, grind them to a powder.
Peel the skin of the potatoes, fry them in oil and poke them with a fork.
Whisk the curds, mix the spice mix and red chilly paste into it.
Take oil in a pan, (mustard oil preferably), once it is heated, add the turmeric powder, chilly powder, asafoetida and ginger powder. Saute it, then add the curd mix to it. Mix it well, add salt and water to it.
Put the fried potatoes into it. Let cook on a low flame for ten to fifteen minutes.