Dum Aloo Kashmiri Recipe

Dum Aloo Kashmiri Recipes

Ingredients :

8 potatoes, medium

100 ml oil

5g black cumin (shah jeera)

5g aniseed

2 onions, chopped

5g black cardamom (bari elaichi) seeds pounded

75g raisins

75g cashewnuts


60g onions

225g yoghurt, whisked

200g tomato purée

10g ginger paste

10g garlic paste

40g almond paste

5g aniseed

3g mace (javitri) powder

2g black cumin (shah jeera)

4 green cardamom (choti elaichi)

6 cloves (laung)

20g red chili paste

10g cumin (jeera) powder

15g coriander powder

salt to taste

oil for frying

Method :
  1. Peel potatoes, slice off the top.
  2. Scoop out the center.
  3. Fry the shell and centers to golden brown.
  4. Allow the centers to cool and mash.
  5. Heat oil in a kadhai (wok).
  6. Sauté black cumin and aniseed.
  7. Add onions, sauté till transparent.
  8. Add the fried potato centers, cardamom powder, raisins and cashew nuts.
  9. Stir fry for few minutes.
  10. Season with salt.
  11. Keep aside.
  12. Stuff the fried shells with the prepared mixture.
  13. Keep aside.
  14. Heat oil in a thick bottom pan.
  15. Sauté onions till transparent, add yoghurt, tomato purée, ginger-garlic pastes, almond paste, aniseed, mace, black cumin, cardamoms, cloves, red chili paste, cumin powder, coriander powder and salt.
  16. Stir fry for 8-10 minutes.
  17. Place the stuffed potatoes in the curry, cover the lid and seal with dough.
  18. Cook in slow fire for 10 minutes.
  19. Remove from heat.
  20. Place potatoes in a serving dish, strain the curry and pour on top of the potatoes.
  21. Serve immediately, accompanied by Lachha Parantha.

Serves 4 - 6

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