Dum Aloo Kashmiri Recipe | How to Make Kashmiri Dum Alu
Monsoon Spice
Monsoon Spice
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Ingredients

  • 15 mins Cooking Time
  • 30-40 mins Recipe Level
  • 6-8 people Shelf Life
  • 2-3 days when refrigerated
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  • For the Gravy
  • 10 each Cashews & Almonds, soaked in warm water for 2 hours 1 inch Cinnamon
  • 4-5 Cloves 4 Green Cardamoms
  • 1 small Anise/Aniseed
  • 1 Bay Leaf
  • 1- 1 ½ heaped tbsp. Saunf/Fennel Seeds
  • 1 tsp Jeera/Cumin Seeds
  • 1½ tbsp. Dhania/Coriander Seeds
  • ½ - 1 tbsp Sugar
  • 6-8 Dried Red Kashmiri Chilli (Or any mild dry red chillies)
  • ½ - ¾ tsp Dried Ginger Powder or 1 inch fresh Ginger, peeled and roughly chopped
  • 1 cup Thick Yogurt, whisked to remove any lumps
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  • For Tadka/Tempering
  • 1 tsp Jeera/Cumin Seeds
  • 1 tsp Saunf/Fennel Seeds
  • ¼ tsp of Hing/Asafoetida (Optional but recommended)
  • 1 tbsp Oil/Ghee

Instructions

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