Wednesday, 29 August 2012

Kashmiri Dum Aloo

Try one of the best known delicacies of North Indian Cuisine: Kashmiri Dum Aloo


500gm Aloo (Potatoes)
4 tbsp ghee
1 large Onion, grated
4 tbsp tomato puree
1 cup curd
1 tsp ginger garlic paste
1tsp garam masala powder
1 tsp turmeric powder
1 tsp red chilli powder
Salt to Taste
2 bay leaves
A pinch asafoetida
Oil for deep-frying

Spices to roast

2 Cardamoms
7-8 Black Peppers
4-5 Cloves
1 Small piece of Cinnamon
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies


  • Scrape the aloo (potatoes), prick all over with a fork and parboil with little salt. 
  • Drain and dry potatoes with towel.
  • Deep fry the potatoes until golden brown. Keep aside.
  • Roast whole spices in a small pan for 1 -2 minute and grind to a fine masala powder.
  • Heat ghee in another pan and add bay leaves.
  • Add grated onion, asafoetida and ginger-garlic paste.
  • Add the grounded masala, turmeric, chilli powder, salt and heat for about 2 to 3 minutes.
  • Stir in the tomato puree and curd.  Keep stirring continuously, add hot water if the gravy appears too thick.
  • Add the aloo (potatoes) and stir over a low heat for 5 minutes.
  • Sprinkle the dum aloo with garam masala and cook for few minutes.
  • Serve hot with Naan/roti


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