Dum aloo
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Dum aloo

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Time to cook

15 minutes

Difficulty-icon

Difficulty

Medium

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Serves

2

A traditional Kashmiri dish made with baby potatoes cooked in a flavorful gravy of yogurt, tomatoes, and spices like fennel, ginger, and Kashmiri red chili powder, creating a rich and aromatic curry that pairs perfectly with naan or steamed rice.

A traditional Kashmiri dish made with baby potatoes cooked in a flavorful gravy of yogurt, tomatoes, and spices like fennel, ginger, and Kashmiri red chili powder, creating a rich and aromatic curry that pairs perfectly with naan or steamed rice.

Ingredients

Onion Raw

0.25 cup

Mustard Oil

0.5 tbsp

Cloves

1 Clove

Cinnamon

0.5 inch

Fresh Ginger

1 tsp

Fresh Garlic

1 clove

Picador Chillies

0.5 tsp

Dried Red Chili Pepper

2 chilli

Turmeric

0.25 tsp

Salt

1 pinch

Boiled Potatoes

1 cup

Red Chilli Powder

0.25 tsp

Salt

1 pinch

Mustard Oil

1.5 tbsp

Curd

0.25 cup

Cumin Seeds

0.5 tsp

Coriander Powder

0.5 tsp

Turmeric

0.25 tsp

Garam Masala

0.25 tsp

Tomato Puree

0.25 cup

Methi Leaves

0.5 Tsp

Water

0.25 cup

Coriander Leaves

1 tbsp

Step-by-step instructions to cook

Prep

1

Heat oil in a nonstick pan, add the cloves, cinnamon, ginger, garlic, green and red chillies, and turmeric, and sauté for one minute over medium heat.

2

Add the onions and fry for one minute over medium heat.

3

Cool down the mixture, then blend in a mixer until smooth and keep aside.

4

In a bowl, mix the curd with water well and set aside.

5

In a large bowl, mix the boiled potatoes, red chilli powder, and salt well.

Cooking

1

Heat some oil in a wide nonstick pan, add the chilli potatoes, gently stir and cook for 5 minutes over medium heat. Keep aside.

2

Heat oil in a pan, add the cumin seeds (jeera), onion paste, coriander powder, turmeric, and garam masala, mix well and cook for two minutes on medium heat, constantly stirring.

3

Mix in the tomato puree, water, and salt, and cook for 2 minutes over medium heat, stirring occasionally.

4

Turn off the heat and mix in the curd-water mixture.

5

Cook the potatoes and the dried methi leaves, mix well, and cook for one minute, stirring sometimes, on medium heat.

6

Garnish with coriander leaves and serve.

Nutrition information

(per serving)

Carbs

Carbs

10.7

Proteins

Proteins

1.9

Fats

Fats

7.1

Fiber

Fiber

2.0

112

kcal

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