Kashmiri dum aloo recipe for four
Recipe shopping list — copy the items into Valedo.
This Kashmiri-style dum aloo serves four with rice or naan. It uses yogurt and fennel for a tangy, fragrant sauce without tomato.
Ingredients
Baby potatoes
2 pounds
Basmati rice
for serving
2 cups
Plain whole-milk yogurt
1 1/2 cups
Mustard oil
or neutral oil
4 tablespoons
Kashmiri chile powder
2 teaspoons
Ground fennel
2 tablespoons
Ground ginger
1 teaspoon
Ground turmeric
1/2 teaspoon
Ground asafoetida
1 pinch
Ground cumin
1 teaspoon
Ground coriander
1 teaspoon
Garam masala
1 teaspoon
Kosher salt
2 teaspoons
Fresh cilantro
optional garnish
1/4 cup
How to make it
- Boil potatoes until just tender, peel, and prick all over with a fork. 2. Cook the rice according to package directions. 3. Heat oil and fry potatoes until golden; set aside. 4. Whisk yogurt with chile powder, fennel, ginger, turmeric, cumin, coriander, garam masala, salt, and 1 1/2 cups water. 5. Add asafoetida to the remaining oil, then pour in the yogurt mixture gradually, stirring constantly. 6. Add potatoes, cover, and simmer 15 minutes until the gravy clings to them. 7. Garnish with cilantro and serve with rice.
FAQ
Who is "Kashmiri dum aloo recipe for four" for?
This Kashmiri-style dum aloo serves four with rice or naan. It uses yogurt and fennel for a tangy, fragrant sauce without tomato.
What do I need to buy for "Kashmiri dum aloo recipe for four"?
This list has 14 items, including Baby potatoes, Basmati rice, Plain whole-milk yogurt, and Mustard oil. Cross off what you already own, then buy the rest.
Do I need every item on "Kashmiri dum aloo recipe for four"?
No. Use it as a starting checklist for Kashmiri dum aloo recipe for four. Cross off what you already have—often that includes Baby potatoes—and add anything your situation still needs.
Does "Kashmiri dum aloo recipe for four" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Boil potatoes until just tender, peel, and prick all over with a fork. 2. Cook the rice according to package directions. 3. Heat oil and fry potatoes until golden; set aside. 4. Whisk yogurt with chile powder, fennel, ginger, turmeric, cumin, coria…
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