The potatoes, usually small ones, are first deep-fried, then cooked slowly at low flame in a gravy with spices, Dum Aloo is a part of the traditional Kashmiri Pandit cuisine.
Print Recipe Kashmiri Dum Aloo Recipe
Boil the potatoes well. After it is boiled well, fry the potatoes on medium flame till they turn slightly brown.
Heat ghee, add asafoetida, add the other spices and stir thoroughly.
Add rest of the ingredients and saute for 2 minutes. Sprinkle a little water while stirring the ingredients.
Add some more water to make the gravy and let it cook for about 10 minutes till gravy thickens.