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Ingredients
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500 Grams Baby Potatoes |
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2 Tablespoons Oil Or Ghee |
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1 Teaspoon Cumin Seeds |
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2 Cinnamon Sticks |
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2-3 Green Cardamom Pods |
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2-3 Cloves |
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1/2 Teaspoon Onion Powder |
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2 Teaspoons Ginger-garlic Paste |
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1 Teaspoon Ginger Powder | ![]() |
1/2 Teaspoon Turmeric Powder |
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2 Teaspoons Kashmiri Red Chili Powder |
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1 Teaspoon Ground Fennel Seeds |
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1 Cup Yogurt, Whisked | ![]() |
Salt To Taste |
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Fresh Coriander Leaves, For Garnishing |
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Step: 1 Boil The Baby Potatoes Until They Are Fork-tender. Once Boiled, Peel The Potatoes And Prick Them With A Fork. |
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Step: 2 Heat Oil Or Ghee In A Deep Pan Or A Heavy-bottomed Pot. Add The Pricked Potatoes And Sauté Until It Turns Golden Brown. Lift Them Into A Bowl And Set Them Aside. |
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Step: 3 Heat Oil Or Ghee In Another Deep Pan Or A Heavy-bottomed Pot. Add Cumin Seeds, Cinnamon Sticks, Green Cardamom Pods, And Cloves. Sauté For A Minute Until They Release Their Aroma. |
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Step: 4 Add The Kashmiri Red Chili Powder, Ginger-garlic Paste, And Stir For A While Then Add Water. |
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Step: 5 Add Whisked Yogurt To The Spice Mixture And Stir Continuously Until It Is Well Combined. Cook For 2-3 Minutes On Medium Heat. |
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Step: 6 Lower The Heat And Add Ground Fennel Seeds, Ginger Powder, Onion Powder, And Turmeric Powder. Mix Well And Cook For A Minute. |
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Step: 7 Add The Peeled And Pricked Baby Potatoes To The Pot, Gently Stirring To Coat Them With The Yogurt And Spice Mixture. Make Sure The Potatoes Are Well-coated. |
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Step: 8 Season With Salt To Taste And Mix Well. Cover The Pot With A Tight-fitting Lid And Cook On Low Heat For 15-20 Minutes, Allowing The Flavors To Infuse And The Potatoes To Become Tender. |
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Step: 9 Once The Potatoes Are Cooked Through, Remove Them From The Heat. Garnish With Fresh Coriander Leaves. Serve Hot With Steamed Rice, Roti (Indian Bread), Or Naan. |
Kashmiri Dum Aloo Is Known For Its Rich And Aromatic Flavors. Enjoy This Delightful Dish That Is Sure To Impress Your Family And Friends, Yum!
Instructions
![]() |
500 Grams Baby Potatoes |
|
2 Tablespoons Oil Or Ghee |
|
1 Teaspoon Cumin Seeds |
|
2 Cinnamon Sticks |
|
2-3 Green Cardamom Pods |
|
2-3 Cloves |
|
1/2 Teaspoon Onion Powder |
|
2 Teaspoons Ginger-garlic Paste |
![]() |
1 Teaspoon Ginger Powder | ![]() |
1/2 Teaspoon Turmeric Powder |
|
2 Teaspoons Kashmiri Red Chili Powder |
|
1 Teaspoon Ground Fennel Seeds |
![]() |
1 Cup Yogurt, Whisked | ![]() |
Salt To Taste |
![]() |
Fresh Coriander Leaves, For Garnishing |
|
Step: 1 Boil The Baby Potatoes Until They Are Fork-tender. Once Boiled, Peel The Potatoes And Prick Them With A Fork. |
|
Step: 2 Heat Oil Or Ghee In A Deep Pan Or A Heavy-bottomed Pot. Add The Pricked Potatoes And Sauté Until It Turns Golden Brown. Lift Them Into A Bowl And Set Them Aside. |
|
Step: 3 Heat Oil Or Ghee In Another Deep Pan Or A Heavy-bottomed Pot. Add Cumin Seeds, Cinnamon Sticks, Green Cardamom Pods, And Cloves. Sauté For A Minute Until They Release Their Aroma. |
|
Step: 4 Add The Kashmiri Red Chili Powder, Ginger-garlic Paste, And Stir For A While Then Add Water. |
![]() |
Step: 5 Add Whisked Yogurt To The Spice Mixture And Stir Continuously Until It Is Well Combined. Cook For 2-3 Minutes On Medium Heat. |
|
Step: 6 Lower The Heat And Add Ground Fennel Seeds, Ginger Powder, Onion Powder, And Turmeric Powder. Mix Well And Cook For A Minute. |
![]() |
Step: 7 Add The Peeled And Pricked Baby Potatoes To The Pot, Gently Stirring To Coat Them With The Yogurt And Spice Mixture. Make Sure The Potatoes Are Well-coated. |
![]() |
Step: 8 Season With Salt To Taste And Mix Well. Cover The Pot With A Tight-fitting Lid And Cook On Low Heat For 15-20 Minutes, Allowing The Flavors To Infuse And The Potatoes To Become Tender. |
![]() |
Step: 9 Once The Potatoes Are Cooked Through, Remove Them From The Heat. Garnish With Fresh Coriander Leaves. Serve Hot With Steamed Rice, Roti (Indian Bread), Or Naan. |
Kashmiri Dum Aloo Is Known For Its Rich And Aromatic Flavors. Enjoy This Delightful Dish That Is Sure To Impress Your Family And Friends, Yum!