Kashmiri Dum Aaloo (Kashmiri Potato Curry) Recipe

Name: Kashmiri Dum Aaloo (Kashmiri Potato Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: potatoes medium size 1 kg; oil for frying as desired; oil for cooking 1 cup; onion chopped 2; tomatoes chopped 3; 1 cup yoghurt; ginger crushed 1 teaspoon; garlic crushed 1 teaspoon; coriander leaves Fresh, for garnish; salt to taste; 1 teaspoon chilli powder; 1 teaspoon caraway powder; 1 teaspoon Garam Masala; haldi powder 1 teaspoon; 2 teaspoons coriander powder; 1/2 teaspoon cumin powder; 1 teaspoon fennel powder; 1 teaspoon besan

Servings: persons

potatoes medium size 1 kg
oil for frying as desired
oil for cooking 1 cup
onion chopped 2
tomatoes chopped 3
1 cup yoghurt
ginger crushed 1 teaspoon
garlic crushed 1 teaspoon
coriander leaves Fresh, for garnish
salt to taste
1 teaspoon chilli powder
1 teaspoon caraway powder
1 teaspoon Garam Masala
haldi powder 1 teaspoon
2 teaspoons coriander powder
1/2 teaspoon cumin powder
1 teaspoon fennel powder
1 teaspoon besan

1
Peel potatoes and prick with the help of a fork or a bamboo skewer and keep in salt water for 20-30 minutes. Drain and dry.
2
Heat oil in a Karahi/pan add potatoes and deep fry till golden. Remove from oil and keep aside.
3
Now in another pan heat 1 cup oil, add onion and fry till light brown.
4
Add ginger, garlic, tomatoes and spices (dissolve roasted besan in little water before adding to avoaid lumps) and fry for 5-6 minutes then add yoghurt and fry again till oil separates oil. Add 1 glass water and cook , after one boil add golden fried potatoes and cook till potatoes are tender (20-30 minutes) on medium heat.

kcal

Calories

* 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 18 ingredients. The key ingredients include: potatoes medium size 1 kg, oil for frying as desired, oil for cooking 1 cup, onion chopped 2, and more.

Yes, Kashmiri Dum Aaloo (Kashmiri Potato Curry) falls under the General 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.

Kashmiri Dum Aaloo (Kashmiri Potato Curry)

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