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Recipe for Kashmiri Dum Aloo

Recipe for Kashmiri Dum Aloo

Recipe for Kashmiri Dum Aloo

(Ref: RCP322)

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Waxy Charlotte Potatoes in a vibrant, spicy, yogurt-based sauce...



Preparation Time:

5 mins

Cooking Time:

30 mins


Kashmiri Chilli Peppers - 10
 Cashews - 30g
 Waxy Charlotte Potatoes, peeled - 500g
 Oil - 4 tbps 
 Bay Leaf - 1
 Green Cardamoms - 6, crushed
 Black Peppercorns - 6, crushed
 Fennel Seeds - 1 tsp
 Cassia Bark - 2 pieces
 Caraway Seeds - 1 tsp
 Asafoetida - pinch
 Turmeric Powder - 1 tsp
 Plain Yogurt - 150 ml
 Garam Masala - 1tbsp
 Fresh Coriander - 3 tbsp


• Soak the Kashmiri chillies and Cashews in hot water for 20 minutes, then grind to a smooth paste with some of the soaking liquid.

• Peel the Charlotte Potatoes and prick with a fork to enable even cooking and the flavours to penetrate. Boil them in water for 6-minutes. Drain the water.

• Heat the oil in a deep pan. Add the Bay Leaf, crushed Green Cardamons, crushed Peppercorns, Fennel Seeds, Cassia Bark and Caraway Seeds.

• Once sizzling, add Asafoetida, Turmeric and Kashmiri Chilli / Cashew Paste and stir well.

• Remove from heat and gradually stir in the Plain Yogurt. When combined return to low heat, add the potatoes and simmer until potatoes are cooked through.

• Stir in the Garam Masala and add Salt to taste.

• Remove from heat and allow to cool slightly, so the potatoes soak up the sauce. Sprinkle with fresh Coriander and serve with hot Roti.

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