Kashmir

Kashmiri dum aloo

Name: Kashmiri dum aloo
Total time: 50 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 500 g baby potatoes potato; Mustard oil, for frying the potatoes (about 3 tbsp used); 3/4 cup whisked curd (plain yogurt, natural yoghurt); 1 tbsp plus 1 tsp kashmiri chilli powder; 2 tsp ground to powder fennel seeds; 1 tsp dry ginger powder (ground ginger); 1 black cardamom 2 green cardamom, 2 cloves, 1 bay leaf whole spices; a pinch asafoetida; 1/2 tsp garam masala; 1 1/2 tsp salt; 1 cup water

Baby potatoes in a red curd gravy, no onion, no tomato, no apology.

50 minTime

5 gProtein each

mediumSpice

Potatoes, cooked under a lid3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

257kcalsame

5 gproteinsame

5 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato500 g baby potatoes

Mustard oilfor frying the potatoes (about 3 tbsp used)

Curd (plain yogurt, natural yoghurt)¾ cup, whisked

Kashmiri chilli powder1 tbsp plus 1 tsp

Fennel seeds2 tsp, ground to powder

Dry ginger powder (ground ginger)1 tsp

Whole spices1 black cardamom, 2 green cardamom, 2 cloves, 1 bay leaf

Asafoetidaa pinch

Garam masala½ tsp

Salt1½ tsp

Water1 cup

Method

6 steps

1Boil the baby potatoes until just tender, then peel and prick each one all over with a fork.
2Heat the mustard oil until it smokes lightly, cool for a minute, then fry the potatoes on medium until golden.
3Remove the potatoes. In the same oil add the whole spices and asafoetida, then the chilli powder mixed with a little water.
4Lower the heat and add the curd slowly, stirring all the time. Add the fennel powder, dry ginger, salt and water.
5Add the potatoes, cover tightly and cook on the lowest heat.
6Sprinkle garam masala and serve with rice or puri.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kashmir

Kashmiri dum aloo

Baby potatoes in a red curd gravy, no onion, no tomato, no apology.

50 minTime

5 gProtein each

mediumSpice

Potatoes, cooked under a lid3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

257kcalsame

5 gproteinsame

5 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato500 g baby potatoes

Mustard oilfor frying the potatoes (about 3 tbsp used)

Curd (plain yogurt, natural yoghurt)¾ cup, whisked

Kashmiri chilli powder1 tbsp plus 1 tsp

Fennel seeds2 tsp, ground to powder

Dry ginger powder (ground ginger)1 tsp

Whole spices1 black cardamom, 2 green cardamom, 2 cloves, 1 bay leaf

Asafoetidaa pinch

Garam masala½ tsp

Salt1½ tsp

Water1 cup

Method

6 steps

1Boil the baby potatoes until just tender, then peel and prick each one all over with a fork.
2Heat the mustard oil until it smokes lightly, cool for a minute, then fry the potatoes on medium until golden.
3Remove the potatoes. In the same oil add the whole spices and asafoetida, then the chilli powder mixed with a little water.
4Lower the heat and add the curd slowly, stirring all the time. Add the fennel powder, dry ginger, salt and water.
5Add the potatoes, cover tightly and cook on the lowest heat.
6Sprinkle garam masala and serve with rice or puri.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kashmiri dum aloo

Make it your way

Ingredients

Method

Kashmiri dum aloo

Make it your way

Ingredients

Method

Make it a meal