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.

Dietary Info:

Ingredients:

• 16 baby potatoes- 18 - N/A
• 1 teaspoon cumin seeds- - N/A
• 0.75 teaspoon garam masala - N/A
• 2 teaspoons kashmiri chilli powder - N/A
• 1 cup yogurt - N/A
• 0.5 teaspoon cardamom powder - N/A
• 1 teaspoon ginger powder - N/A
• 1 tablespoon fennel powder - N/A
• 3 tablespoons mustard oil - N/A
• 5 Cloves roasted and powdered - N/A
• 1 pinch asafoetida- a - N/A
• 4 servings vegetable/canola/sunflower cooking oil- to deep fry potatoes - N/A
• 4 servings salt - N/A
• 0.5 cup water - N/A

Instructions:

1. Wash the potatoes thoroughly and prick all over with a fork.
2. Keep the potatoes in salted warm water for 15 minutes, then drain and wipe dry.
3. Heat the oil in a pan and deep fry the potatoes until golden brown from outside.
4. Drain on a kitchen towel and set aside. After they cool a little bit, prick the potatoes once again with a fork.
5. Whisk the yogurt with kashmiri red chilli powder, fennel powder, ginger powder and cardamom powder.
6. Add the fried potatoes and let it sit for 15 minutes.
7. Now heat the mustard oil in a pan and add a pinch of asafoetida and the powdered cloves.
8. Let it splutter for a few seconds and then add the 1/2 cup of hot water and salt.
9. Let the water come to a boil.
10. Add in the yogurt potato mixture and mix.
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.
12. Sprinkle the garam masala and cumin powder.
13. Serve Hot with Naan, Roti or Poori :)