Kashmiri Dum Aloo
By sarajaved
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- Baby Potatoes boiled ½ kg
- Ghee 3 – 4 tbsp
- Fennel seeds 1 tsp
- Cumin powder ½ tsp
- Coriander powder 1 tsp
- Turmeric ½ tsp
- Salt to taste
- Black pepper powder ½ tsp
- Ginger paste 1 tsp
- Yogurt 125 gm
- All spice powder ½ tsp
- Coriander leaves chopped 2 tbsp
- Green chilies chopped 2 – 3
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
• Boil ½ kg potatoes and prick using toothpick.
• Heat 3 – 4 tbsp ghee in a wok, add in boiled potatoes and shallow fry till golden brown.
• Now remove the potatoes and keep aside.
• Add 1 tsp fennel seeds, ½ tsp ground cumin seeds, 1 tsp coriander powder, ½ tsp black pepper powder, ½ tsp turmeric and 1 tsp ginger garlic paste. Mix well and fry for 1 – 2 minutes.
• Now add 125 gm yogurt, salt to taste and fried potatoes. Mix well and simmer on low flame for 2 – 3 minutes.
• Dish it out, sprinkle with ½ tsp all spice powder, 2 – 3 chopped green chilies and 2 tbsp chopped coriander leaves. Serve hot.
Review this recipe