Kashmiri Dum Aloo
Kashmiri style curry where potatoes are cooked in a creamy sauce. You can prepare this restaurant style dish easily at home and serve with any Indian flatbread.
Ingredients
| Cubed potatoes | 500 Gram | |
| Yogurt | 1 1/2 Cup (24 tbs) | |
| Gramflour | 1 Tablespoon (Besan) | |
| Green cardamom | 3 (Chhoti Elaichi) | |
| Dry ginger powder | 1/2 Teaspoon (Soonth) | |
| Whole dry red chilies | 2 | |
| Fennel seed powder | 3/4 Teaspoon (Saunf) | |
| Water | 150 Milliliter | |
| Vegetable oil | 1/2 Liter (For deep frying) | |
| Salt | To Taste | |
| For dry powdered masala | ||
| Cloves | 4 | |
| Cinnamon stick | 1 | |
| Black cardamom | 4 |
Directions
GETTING READY
1. Peel and cut potatoes into medium sized cubes.
2. In a kadai/wok heat vegetable oil and fry the potatoes until they become golden brown. Remove from oil and keep aside.
3. For the base, in a separate bowl add yogurt, gram flour, and water(100 ml). Whisk well and make sure there are no lumps in the mixture.
MAKING
4. In another pan, reheat the same oil (4 tbsp). Add dry red chilies, green cardamom and fry for a minute.
5. Pour the yogurt mixture into the pan, stirring continuously. Add water (50 ml) and stir well. Bring it to a boil.
6. Add the dry masala (black cardamom, cloves, and cinnamon stick grounded together).
7. Add fennel seeds powder, dry ginger powder and stir well.
8. Stir in the deep fried potatoes and let them cook in the sauce/gravy. Season with salt to taste.
SERVING
9. Garnish with chopped coriander or cilantro leaves. Serve hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 573Calories from Fat 281
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 299 mg12.46%
Total Carbohydrates 64 g21.3%
Dietary Fiber 9 g36%
Sugars 11 g
Protein 14 g28%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
