Kashmiri Dum Aloo
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 61.64
- Health score: 16.00
- Weight Watcher points: 14.00
Summary
Kashmiri Dum Aloo requires about 45 minutes from start to finish. This side dish has 443 calories, 8g of protein, and 27g of fat per serving. For $2.8 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista requires baby potatoes- 18, salt, yogurt, and cardamom powder. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. If you like this recipe, take a look at these similar recipes: kashmiri dum aloo , how to make kashmiri dum aloo, Kashmiri Dum Aloo, and Kashmiri Dum Aloo | Side Dish for Rotis / Naan / Pulao.
Ingredients
baby potatoes- 1816
cumin seeds-1 teaspoon
garam masala0.75 teaspoon
kashmiri chilli powder2 teaspoons
yogurt1 cup
cardamom powder0.5 teaspoon
ginger powder1 teaspoon
fennel powder1 tablespoon
mustard oil3 tablespoons
roasted and powdered5 Cloves
asafoetida- a1 pinch
vegetable/canola/sunflower cooking oil- to deep fry potatoes4 servings
salt4 servings
water0.5 cup
Instructions
Step 1
Wash the potatoes thoroughly and prick all over with a fork.
Step 2
Keep the potatoes in salted warm water for 15 minutes, then drain and wipe dry.
Step 3
Heat the oil in a pan and deep fry the potatoes until golden brown from outside.
Step 4
Drain on a kitchen towel and set aside. After they cool a little bit, prick the potatoes once again with a fork.
Step 5
Whisk the yogurt with kashmiri red chilli powder, fennel powder, ginger powder and cardamom powder.
Step 6
Add the fried potatoes and let it sit for 15 minutes.
Step 7
Now heat the mustard oil in a pan and add a pinch of asafoetida and the powdered cloves.
Step 8
Let it splutter for a few seconds and then add the 1/2 cup of hot water and salt.
Step 9
Let the water come to a boil.
Step 10
Add in the yogurt potato mixture and mix.
Step 11
Cover the pan with a tight lid and let it cook on a medium low flame for 15 minutes or until the potatoes absorb the gravy and oil surfaces.
Step 12
Sprinkle the garam masala and cumin powder.
Step 13
Serve Hot with Naan, Roti or Poori :)
Categories
Dish Types: side dish
Diets: gluten free