Kashmiri Dum Aloo
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (97)

Kashmiri Dum Aloo

NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 13%
CARBS 35G41% OF CAL
4G FIBER2G SUGAR30G OTHER
FAT 20G52% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baby potatoes in a tangy yogurt-based gravy with fragrant whole and ground spices. Made without onion or garlic, with warm notes of cinnamon and cardamom. A Kashmiri vegetarian classic.

mainindianbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 500 grams (20 to 22) baby potatoes
  • 3 to 3.5 cups water
  • ¼ teaspoon salt
  • 1 pinch asafoetida ((hing))
  • 1 tablespoon kashmiri chilli powder ((or deghi mirch), mixed with 2 tablespoons water)
  • ½ tablespoon ginger powder ((ground ginger))
  • 1 tablespoon fennel powder ((ground fennel))
  • 1 teaspoon caraway seeds ((shahi jeera))
  • 1 inch cinnamon
  • 3 cloves
  • 1 black cardamom
  • 4 to 5 black peppercorns
  • 1 green cardamom (- optional)
  • 6 tablespoons curd (- full fat and fresh, beaten or whisked till smooth, (yogurt))
  • 1¼ to 1½ cups water (- add as required)
  • ¾ cup mustard oil (- for frying potatoes)
  • 2 tablespoons mustard oil (- for making gravy or reserve 2 tablespoon mustard oil from the ¾ cup that is used for frying potatoes.)
  • salt (as required)
  • 2 to 3 pinches caraway seeds ((shahi jeera), for garnish - optional)
PREP
30M
SODIUM
624MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.