Kashmiri Dum Aloo
45 min
Medium
2 servings
🧂
30 ml
Mustard Oil
🧂
1
Badi Elaichi
🧂
3
Clove
🧂
7.4 g
Jeera
🧂
3.7 g
Hing
🧂
7.4 g
Red Chilli Powder
🥛
44 g
Dahi
🧂
3.7 g
Ginger Powder
🧂
7.4 g
Saunf Powder
🧂
5 g
Salt
🥔
150 g
Baby Potato
Preparation Steps
Step 1/5
Heat mustard oil in a pan.
Step 2/5
Add Badi Elaichi, Clove, Jeera, Hing.
Step 3/5
Add Red chilli powder, Dahi, Ginger powder, Saunf Powder, Salt.
Step 4/5
Add water and baby potatoes.
Step 5/5
Cook until potatoes are soft.
Composition
Ingredients
Types
Spices, Dairy, Vegetables
Ingredients
Mustard Oil, Badi Elaichi, Clove, Jeera, Hing, Red chilli powder, Dahi, Ginger powder, Saunf Powder, Salt, Baby potato
Allergens
Lactose
Dietetics
Dietary regimen
Vegetarian
Calories
200 kcal
Macro nutrients
Carbohydrates: 30g, Protein: 5g, Fat: 10g
Nutritional Information
Minerals
Sodium: 500mg
Vitamins
Vitamin C: 10mg
Preparation
Time Information
Preparation
15 minutes
Cooking
30 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
Pan, Spoon
Appliances
Stove
Type
Type
Type Of Dish
Main Course
Occasions
Lunch, Dinner
Origin
Source
Platform
to inform
Original Creator
to inform
Origin
Cuisine
Indian
Geographic
to inform
Various
Aspect
Texture
Soft
Flavors
Spicy, Salty
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (Covered), fridge : 3 days (Covered), freezer : 1 month (In an airtight container)