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
Servings Prep Time
3people 45minutes
Servings Prep Time
3people 45minutes
  • Baby potatoes – 1pkt
  • onion finely chopped – 1large
  • Ginger garlic paste – 1tbsp
  • Broken cashew nuts – 2tbsp
  • black cardamom/badi elaichi – 1
  • Green elaichi – 2
  • cinnamon stick/dal chini – 1inch
  • Coriander seeds 1tsp
  • whole jeera – 1tsp
  • Fennel seeds/Saunf – 1tsp
  • Yogurt – ½cup
  • turmeric/haldi powder – ½tsp
  • red chilli /lal mirch powder – ½tsp
  • Garam masala powder – ½tsp
  • Water 1to
  • Salt to taste –
  • Chopped coriander leaves for garnishing –
  1. Rinse the baby potatoes and par boil in a pan for 15 minutes.
  2. After it cools down peel off the skins and prick them with a fork so that they absorb the masalas.
  3. Heat a little oil in a frying pan and shallow fry till they are golden brown in colour.
  4. In a pan dry roast the black cardamom, cinnamon, bay leaf, elaichi, whole dhania, whole jeera, saunf and white til till fragrant.
  5. Add the cashew nuts to the roasted ingredients and grind to a fine powder and keep aside.
  6. In ½ cup dahi/yoghurt mix the haldi powder and red chilli powder.
  7. Heat oil in a kadai and fry the chopped onion till light golden brown in colour
  8. Add the ginger garlic paste and fry for 2-3 minutes more.
  9. Add the ground dry masalas, mix well and fry them for 3-4 minutes on a low flame.
  10. 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.
  11. 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.
  12. Garnish with chopped coriander leaves and serve with rotis or naan.