Dum aloo
Time to cook
15 minutes
Difficulty
Medium
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.
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
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.
Add the onions and fry for one minute over medium heat.
Cool down the mixture, then blend in a mixer until smooth and keep aside.
In a bowl, mix the curd with water well and set aside.
In a large bowl, mix the boiled potatoes, red chilli powder, and salt well.
Cooking
Heat some oil in a wide nonstick pan, add the chilli potatoes, gently stir and cook for 5 minutes over medium heat. Keep aside.
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.
Mix in the tomato puree, water, and salt, and cook for 2 minutes over medium heat, stirring occasionally.
Turn off the heat and mix in the curd-water mixture.
Cook the potatoes and the dried methi leaves, mix well, and cook for one minute, stirring sometimes, on medium heat.
Garnish with coriander leaves and serve.
Nutrition information
(per serving)
Carbs
11.6
Proteins
2.0
Fats
7.1
Fiber
1.9
116
kcal
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