Photograph of the finished Kashmiri dum aloo

India · Khoai tây om sốt sữa chua Kashmir

Kashmiri dum aloo

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 720 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 240 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 12 g
  • Photograph of Fennel seeds Fennel seeds 8 g
  • Photograph of Ginger Ginger 12 g
  • Photograph of Cardamom Cardamom 8
  • Photograph of Cloves Cloves 8 buds
  • Photograph of Oil Oil 120 ml
  • Photograph of Hing powder Hing powder 0.8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Boil the baby potatoes for 8 minutes, peel them, and prick them evenly with a toothpick to allow the seasoning to penetrate.
  2. 2 Fry the potatoes in hot oil for 5 minutes until golden brown and crispy on the outside, then remove them from the oil.
  3. 3 Beat the yogurt with Kashmiri chili powder, cumin powder, and dried ginger.
  4. 4 Sauté cardamom, cloves, and a pinch of ginger with oil for 30 seconds to release the aroma.
  5. 5 Reduce the heat to very low, pour in the yogurt mixture and stir continuously for 3 minutes to prevent separation.
  6. 6 Add the potatoes, cover, and simmer over low heat for 20 minutes until the sauce coats them.

With an appliance

  • Air fryer 1 hr 10 min

    Replace step 2: spray oil on the boiled potatoes and fry at 200 degrees for 12 minutes, flipping at the 6th minute; the yogurt sauce in steps 5-6 should still be cooked over very low heat to prevent separation.

Start cooking