Ingredients
- 400 g Baby potatoes
- Oil for frying
- 4 tbsp Mustard oil
- 2 Kashmiri dry red chilli
- 3-4 Cloves
- 2 Black cardamom
- 2 Green cardamom
- 5-6 Black peppercorns
- 1 cup Onion, finely chopped
- 1 and 1/2 cup Yogurt
- 2 tsp Kashmiri red chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Dry ginger powder
- 1/2 tsp Garam masala powder
- 2 tsp Fennel powder
- 2 tsp All purpose flour
- Salt to taste
Instructions
- Wash the baby potatoes and prick them with a toothpick all around.
- Heat water in a pan.
- Add 1 tbsp salt in it.
- When it comes to a boil, add the potatoes and boil them till tender.
- Drain the water and peel the skin of the potatoes.
- Heat oil for frying in a pan.
- Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
- Heat mustard oil in a heavy bottom pan.
- When it starts to fume, simmer the heat.
- Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom, and peppercorns and fry for a few seconds.
- Add onions and fry till golden brown.
- Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder, and all purpose flour in a bowl.
- Pour the yogurt mixture in the pan and keep whisking while pouring.
- Cook until the mixture comes to a boil.
- Add the potatoes, salt and 2 cups of water.
- Cover the pan with a tight fitting lid and simmer the heat to minimum.
- Cook for 10-12 minutes on low heat.
- Serve hot with naan or rice.
- Source: https://www.whiskaffair.com/kashmiri-dum-aloo/
