Dum Aloo I Kashmiri Dum Aloo Recipe I No Onion No Garlic Recipe I Pankaj Bhadouria
 
 Giveaway alert !

The Kashmiri Dum aloo is a dish you will find in the menu of Indian restaurants in India and abroad. But did you know that the authentic Kashmiri dum aloo is a no onion no garlic recipe!
The Kashmiri Dum Aloo has a base of yoghurt. The Kashmiri Dum Aloo uses Kashmiri red chilli powder which gives it a rich red colour but little heat. It has a distinct flavour of fennel powder and dry ginger powder.
Try this Kashmiri Dum Aloo and let me know how it turned out!

Emami Healthy and Tasty Kachchi Ghani Mustard oil and your Chef Pankaj Bhadouria bring to you an amazing opportunity to win exquisite hampers by Emami Healthy and Tasty containing the newly launched 3 variants of mustard oil Super Strong , Strong and Mild.
These 3 variants come with a promise of consistency and transparency in the committed pungency levels, allowing the consumers to choose mustard oil as per their preferred pungency levels and taste.
50 lucky contestants will get a chance to win these beautiful hampers.

Also Check out the Contest Rules here:
Contest rules :
1. Subscribe to my channel and @emamihealthyandtasty on YouTube
2. Like the video and answer the question correctly in comments section
3. Tag 3 friends
4. Winners to be decided by Chef Pankaj Bhadouria and Emami Healthy and Tasty
5. Terms and conditions apply

Lucky winners will be announced on 11th of March 2024 on both my Instagram and a Pinned Comment in the Comment Section of this Recipe!
 

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Recipe :

Kashmiri Dum Aloo
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 34
 
Ingredients:
500 g medium sized potato
Mustard oil to deep fry
1 cup curd
1 tbsp fennel powder
1 tsp dried ginger powder
3 tbsp Kashmiri red chilli powder
1 tbsp mustard oil
3 black cardamom
2” cinnamon stick
½ tsp caraway seeds
2 bay leaves
¼ tsp asafoetida
Salt to taste
 
Method:
Peel the potatoes and prick with a fork all over. Deep fry the potatoes in medium hot oil till lightly golden. Remove.
Blend the fennel powder and the dry ginger powder in the yoghurt. Whisk well.
Soak the chili powder in ½ cup water.
Heat 2 tbsp oil in a pan. add the asafoetida, and then the whole spices. As the spices splutter, add the soaked chilli powder and cook till the oil floats on the top. Add the yoghurt mixture, stirring continuously till the mixture comes to a simmer.
Add ½ cup water and bring to a boil. Season with salt.
Refry the potatoes till they are golden and add immediately to the gravy. Cover and simmer till the oil floats on the top.
Serve.
 
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