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    You are in: Home / Indian / Dum Aloo Kashmiri Recipe
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    Dum Aloo Kashmiri

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    indian beginner chef's Note:

    Finger-licking good!

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    Units: US | Metric

    for the gravy

    Grind to a paste


    1. 1
      Peel and boil potatoes till semidone. Cool and core with a potato scooper. Mix raisins, potato scoopings, cashew, cream, paneer salt. Stuff into potato hollows. Keep aside.
    2. 2
      Heat oil, add chopped onion, stir fry till brown, drain, keep aside. Stir fry capsicum till done, drain, keep aside. Add whole spices, allow to splutter. Add paste to oil stir fry for 2-3 minutes. Add puree, masalas and yogurt simmer for 3-4 minutes. Add water, sugar, salt, bring to a boil, simmer for 5 minutes.
    3. 3
      Use a heavy copper or steel pot. Grease inside with ghee or oil. Place the potatoes in it. Pour gravy over them. Sprinkle the onions and capsicums. Place a well fitting lid so that the container is well sealed. Place in the oven on slow for 20-25 minutes.
    4. 4
      Garnish with chopped coriander.
    5. 5
    6. 6
      For those who cannot 'dum' the potatoes, place similarly in a casserole. Cover with foil and bake in oven at 200C for 20 minutes.

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    Nutritional Facts for Dum Aloo Kashmiri

    Serving Size: 1 (443 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 265.8
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 1.2 g
    Cholesterol 2.2 mg
    Sodium 41.9 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 7.5 g
    Sugars 9.2 g
    Protein 5.9 g

    The following items or measurements are not included:





    kashmiri chilies

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