3 years ago

Dum Aloo | How To Make KASHMIRI DUM ALOO | Kashmiri Dum Aloo Recipe By Tarika

GetCurried
GetCurried
Learn how to make Famous 'Kashmiri Dum Aloo' with our chef Tarika Singh.

A wide variety of spices mixed with boiled Potatoes and Yoghurt, gives a perfect Luch/Dinner Recipe.

Ingredients for Fried Potatoes:
(Serves 2)
- 1/2 kg Baby Potatoes(boiled)
- Mustard Oil
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Salt
- 2 tsp Kashmiri Red Chilli Powder

Ingredients for Chilli-Asafoetida Paste:
- 2 tsp Kashmiri Red Chilli Powder
- 1/4 tsp Kabuli Asafoetida
- Water

Ingredients for Yogurt-Mix:
- 1 cup Yogurt
- 2 tsp Chickpea Flour
- 3 tsp Ginger Powder
- 2 tsp Fennel Powder(roasted)
- 3/4 cup Water

Ingredients for Gravy:
- 3 tbsp Mustard Oil
- 2 Kashmiri Red Chillies
- 2 Cinnamon Sticks
- 1 tsp Black Cumin Seed
- 4-5 Cloves
- 3 Black Cardamom
- 4 Green Cardamom
- Chilli-Asafoetida Paste
- Salt

Method:
1. Make holes in the baby potatoes and keep it aside in a bowl
2. Now, in a pan heat mustard oil
3. Add red chilli powder, salt over baby potatoes and toss it together
4. Now, add these potatoes into the hot mustard oil and fry them
5. Take them out once shallow fried, and then, make hole in them again
6. Now, in a small bowl take kashmiri red chilli powder, kabuli asafoetida, water and mix it
7. Take yogurt, and add chickpea flour,ginger powder, roasted fennel powder, water
8. Mix it well and heat a pan over a low flame
9. Add 3 tbsp of Mustard Oil to it and let it heat
10. Now, add kashmiri red chillies, cinnamon sticks, black cumin seed, cloves and mix it
11. Crush black cardamom, green cardamom and add it to the pan
12. Now, add chilli-asafoetida paste to the pan along with whole dried kashmiri red chilli paste which has been soaking in hot water
13. Mix this spice mixture for about few minutes and add yougrt-mix to the pan
14. Now, add fried potatoes to the pan
15. Mix it; cover it with its lid and let it cook over a low flame, till the gracy thickens
16. Once cooked, turn off the flame; add salt and mix it
17. Serve it hot with some rice and parathas

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