RECIPES Kashmiri Dum Aloo
Kashmiri Dum Aloo
Traditional Kashmiri potato curry made with Lioncroft Kashmiri Paste. Rich, creamy and full of flavour.
Ingredients
- 500g baby potatoes or potato cubes
- 3 tbsp Lioncroft Kashmiri Paste
- 3 tbsp Lioncroft Sunflower Oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- ½ cup plain yogurt
- 1 tsp Lioncroft Fennel Seeds, crushed
- 1 tsp Lioncroft Ginger Powder
- 1 cup water
- Salt to taste
- Fresh coriander, chopped
| 1. Boil potatoes until just tender, then prick with a fork. |
| 2. Heat oil in a pan and fry onions until golden. |
| 3. Add ginger powder and fennel seeds, cooking for 1 minute. |
| 4. Stir in Kashmiri paste and cook for 2 minutes. |
| 5. Add tomato puree and cook for 10 minutes. |
| 6. Stir in yogurt gradually. |
| 7. Add potatoes and water, season with salt. |
| 8. Simmer for 15-20 minutes until potatoes absorb flavours. |
| 9. Garnish with fresh coriander. |
🍽️ Serving Suggestion
Serve hot with naan, puri or steamed rice.
⏰ Cooking Time
55 minutes
🍽 No of Servings
4 people
