Kashmiri Dum Aloo
by Tarla Dalal
Added to 552 cookbooks
This recipe has been viewed 195386 times
A delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour.
Chilli-coated potatoes are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions.
Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour.
You will enjoy not just the taste but also the awesome mouth-feel of this dish. Enjoy it hot with your favourite roti or puris .
- Heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute.
- Add the onions and sauté on a medium flame for 1 minute.
- Cool and blend in a mixer till smooth without using any water. Keep aside.
- Combine the curds and ¼ cup of water in a bowl, mix well and keep aside.
- Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.
- Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside.
- In the same pan, add the cumin seeds.
- When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Switch off the flame, add the curd-water mixture and sugar and mix well.
- Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||351.6 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||28.7 mg|
|Folic Acid||30.8 mcg|
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