Dum Aloo Kashmiri Recipe

Name: Dum Aloo Kashmiri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small baby potatoes; 1 tablespoon raisins; 1 tablespoon cashews, powdered coarsely; 1 tablespoon cream; 100 g panir; salt; for the gravy; 3 tomatoes, pureed & strained; 1 capsicum, finely chopped; 1 onion, chopped in strips; 1/2 teaspoon sugar; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; salt; 2 cardamoms; 2 -3 cloves; 2 -3 peppercorns; 1/2 inch cinnamon stick; 1 bay leaf; 1 1/2 cups water; 1/2 tablespoon chopped coriander; 2 tablespoons mustard oil (or other); 4 tablespoons low-fat yogurt; Grind to a paste; 2 onions; 1 inch piece gingerroot; 4 -5 red kashmiri chilies; 8 -10 mint leaves

Servings: persons

8 small baby potatoes
1 tablespoon raisins
1 tablespoon cashews, powdered coarsely
1 tablespoon cream
100 g panir
salt
for the gravy
3 tomatoes, pureed & strained
1 capsicum, finely chopped
1 onion, chopped in strips
1/2 teaspoon sugar
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
salt
2 cardamoms
2 -3 cloves
2 -3 peppercorns
1/2 inch cinnamon stick
1 bay leaf
1 1/2 cups water
1/2 tablespoon chopped coriander
2 tablespoons mustard oil (or other)
4 tablespoons low-fat yogurt
Grind to a paste
2 onions
1 inch piece gingerroot
4 -5 red kashmiri chilies
8 -10 mint leaves

1
Peel and boil potatoes till semidone. Cool and core with a potato scooper. Mix raisins, potato scoopings, cashew, cream, paneer salt. Stuff into potato hollows. Keep aside.
2
Heat oil, add chopped onion, stir fry till brown, drain, keep aside. Stir fry capsicum till done, drain, keep aside. Add whole spices, allow to splutter. Add paste to oil stir fry for 2-3 minutes. Add puree, masalas and yogurt simmer for 3-4 minutes. Add water, sugar, salt, bring to a boil, simmer for 5 minutes.
3
Use a heavy copper or steel pot. Grease inside with ghee or oil. Place the potatoes in it. Pour gravy over them. Sprinkle the onions and capsicums. Place a well fitting lid so that the container is well sealed. Place in the oven on slow for 20-25 minutes.
4
Garnish with chopped coriander.
5
Note:
6
For those who cannot 'dum' the potatoes, place similarly in a casserole. Cover with foil and bake in oven at 200C for 20 minutes.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 8 small baby potatoes, 1 tablespoon raisins, 1 tablespoon cashews, powdered coarsely, 1 tablespoon cream, and more.

Yes, Dum Aloo Kashmiri falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dum Aloo Kashmiri

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