Ingredients
For 4 servings. All ingredients are generic, never brand names.
- Baby potatoes600 g
- Yogurt250 g
- Kashmiri chilli3 tsp
- Fennel powder2 tsp
- Dry ginger powder1 tsp
- Asafoetida1 pinch
- Mustard oil4 tbsp
- Whole spices1 tsp
- Salt1 1/2 tsp
Method
- FryPrick and deep-fry the potatoes.
- GravyTemper asafoetida and spices; add chilli water and whisked yogurt.
- DumSimmer potatoes in the gravy 15 minutes.
Nutrition per serving
| Calories | 277 kcal |
|---|---|
| Protein | 5.3 g |
| Carbohydrates | 29.1 g |
| Fat | 15.9 g |
| Fibre | 3.5 g |
| Sugar | 4.3 g |
| Sodium | 923 mg |
| Saturated fat | 3.2 g |
| Serving size | about 230 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Milk, Mustard.
Quick answers
How long does Kashmiri Dum Aloo take to make?
About 34 min in total: 14 min of preparation and 20 min of cooking.
How many calories are in Kashmiri Dum Aloo?
About 277 kcal per serving, with 5 g of protein. The recipe makes 4 servings of about 230 g each.
Which allergens does Kashmiri Dum Aloo contain?
Based on its ingredients it contains Milk, Mustard. Always check the labels of packaged ingredients.
Where is Kashmiri Dum Aloo from?
Kashmiri Dum Aloo is a main course from India. Kashmiri Pandit potatoes in chilli-fennel yogurt gravy (no onion or garlic).