Dum Aloo

This belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices
Prep Time 45 minutes
Total Time 45 minutes
Cuisine North Indian
Servings 3 people



  • Rinse the baby potatoes and par boil in a pan for 15 minutes.
  • After it cools down peel off the skins and prick them with a fork so that they absorb the masalas.
  • Heat a little oil in a frying pan and shallow fry till they are golden brown in colour.
  • In a pan dry roast the black cardamom, cinnamon, bay leaf, elaichi, whole dhania, whole jeera, saunf and white til till fragrant.
  • Add the cashew nuts to the roasted ingredients and grind to a fine powder and keep aside.
  • In ½ cup dahi/yoghurt mix the haldi powder and red chilli powder.
  • Heat oil in a kadai and fry the chopped onion till light golden brown in colour
  • Add the ginger garlic paste and fry for 2-3 minutes more.
  • Add the ground dry masalas, mix well and fry them for 3-4 minutes on a low flame.
  • Now add the yogurt mixture and salt to taste and cover the kadai and cook on a low flame for 10-12 minutes till the oil separates from the masala.
  • Add 1 cup water and fried potatoes and simmer covered for 4-5 minutes till the gravy thickens. Turn off the gas and sprinkle the garam masala powder and cover the kadai for a few minutes.
  • Garnish with chopped coriander leaves and serve with rotis or naan.
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