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Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Prep time: 300 s
Cook time: 1020 s
Total time: 2220 s
Yield: 8
Cuisine: Pakistani,Local
Ingredients: 12 Large Potatoes boiled cooked without skin flesh with salt; 300 grams Nestle Milkpak Yogurt; 4 Units Peppers hot chili red raw; 1 teaspoon Spices ginger ground; 1 teaspoon Garlic raw; 1 tablespoon Nuts cashew nuts raw; 1/3 teaspoon Spices cardamom; 1/2 teaspoon Spices fennel seed; 1/3 teaspoon Spices cumin seed; 1 teaspoon Spices coriander leaf dried; 1 Unit Spices bay leaf; 1/4 teaspoon Spices turmeric ground; 1/2 teaspoon Spices allspice ground; 2 teaspoons Coriander (cilantro) leaves raw; 4 tablespoons Oil canola; 1 teaspoon Salt table; 1/3 cup Water bottled generic

37'

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Not included in this recipe

Peanuts

Fish

Egg

Crustaceans

Family Meals

Dinner

Lunch

Ingredients

Servings

- 8 Portions +

Potatoes, boiled, cooked without skin, flesh, with salt

12 Large Potatoes, boiled, cooked without skin, flesh, with salt

Nestle Milkpak Yogurt

300 grams Nestle Milkpak Yogurt

Peppers, hot chili, red, raw

4 Units Peppers, hot chili, red, raw

Spices, ginger, ground

1 teaspoon Spices, ginger, ground

Garlic, raw

1 teaspoon Garlic, raw

Nuts, cashew nuts, raw

1 tablespoon Nuts, cashew nuts, raw

Spices, cardamom

1/3 teaspoon Spices, cardamom

Spices, fennel seed

1/2 teaspoon Spices, fennel seed

Spices, cumin seed

1/3 teaspoon Spices, cumin seed

Spices, coriander leaf, dried

1 teaspoon Spices, coriander leaf, dried

Spices, bay leaf

1 Unit Spices, bay leaf

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Spices, allspice, ground

1/2 teaspoon Spices, allspice, ground

Coriander (cilantro) leaves, raw

2 teaspoons Coriander (cilantro) leaves, raw

Oil, canola

4 tablespoons Oil, canola

Salt, table

1 teaspoon Salt, table

Water, bottled, generic

1/3 cup Water, bottled, generic

Average price

Kashmiri Dum Aloo

Nutritional Facts

23%

Daily Value

475

Kcal/serving

Nutri value

Go to instructions

Instructions

5 Steps

37'

Total

Preparation

17'

Cooking

15'

Waiting

Step by step

1 of 5

15'

Step 1

Peel small potatoes and prick them with a fork. If small potatoes are not available, then chop large potatoes into big chunks and prick them. Soak them in salted water for 15 minutes. Heat oil in a karhai for deep frying. Drain potatoes, wipe them clean and deep-fry them over medium heat until golden brown. Drain and transfer to plate.

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2 of 5

Step 2

Mix MP yogurt, Kashmiri chili powder, ginger, garlic, cashew nut powder, fennel seed powder, cardamom powder, cumin powder and coriander powder in a small bowl. Whisk to mix flavor of all ingredients with each other.

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3 of 5

Step 3

Heat 4 tablespoons oil in another pan. Add bay leaves and asafoetida and sauté for 30 seconds.
Add 1/3 cup water, salt to taste and turmeric powder.
Bring mixture to boil and then add spiced MP yogurt (prepared in step 2) mixture.

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4 of 5

10'

Step 4

When it starts to boil, add fried potatoes and garam masala powder.
Cook over medium heat until potatoes absorb the gravy and oil starts to come on the surface. Turn off the heat.
Transfer Kashmiri dum aloo to serving bowl and garnish with fresh coriander leaves.

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5 of 5

Step 5

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