How To Make Kashmir Dum Aloo
Baby potato 1kg
Medium fine roasted fennel powder 1½ tbsp.
Caraway seeds / shahjeera ½ tbsp.
Red chilli powder 2 tsp
Plain yoghurt 1 cup
Ginger powder 1 tsp
Whole spices 1 ½ tsp
Hing / asafoetida ½tsp
Salt to taste
1 . Wash potatoes well and parboil and prick them by fork .as they are baby potato better
to cook with skin.
2. In a pan put some oil for deep frying the potatoes. fry the potatoes till they are done
golden browned. drain on paper towel and keep aside.
3. In another pan, heat oil again. add caraway seeds and let them sizzle. close the
gas or lower the flame and add asafoetida and chili powder and mix them well. add
4 tbsp water, cook for a minute .
4. Add yoghurt and stir. add the whole spices, ginger powder, fennel powder and the frie
baby potatoes. Put water and salt .mix well cover the pan tightly. the potato gravy
needs to be dum cooked for 10-15 minutes till them get a thick gravy.