Kashmiri Dum Aaloo Recipe by Chef Zakir

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Submited by Lelah from Faisalabad

Kashmiri Dum Aaloo recipe by Chef Zakir. This delightful Main Course recipe of Kashmiri Dum Aaloo can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.


Baby Potatoes boiled ½ kg
Ghee3 – 4 tbsp
Fennel seeds1 tsp
Cumin powder½ tsp
Coriander powder1 tsp
Turmeric½ tsp
Saltto taste
Black pepper powder½ tsp
Ginger paste1 tsp
Yogurt125 gm
All spice powder½ tsp
Coriander leaves chopped2 tbsp
Green chilies chopped2 – 3


Boil ½ kg potatoes and prick using toothpick.
Heat 3 – 4 tbsp ghee in a wok, add in boiled potatoes and shallow fry till golden brown.
Now remove the potatoes and keep aside.
Add 1 tsp fennel seeds, ½ tsp ground cumin seeds, 1 tsp coriander powder, ½ tsp black pepper powder, ½ tsp turmeric and 1 tsp ginger garlic paste. Mix well and fry for 1 – 2 minutes.
Now add 125 gm yogurt, salt to taste and fried potatoes. Mix well and simmer on low flame for 2 – 3 minutes.
Dish it out, sprinkle with ½ tsp all spice powder, 2 – 3 chopped green chilies and 2 tbsp chopped coriander leaves. Serve hot.

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