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Kashmiri Dumaloo


2 Inches cinnamon stick
3 Green cardamoms
2 Black cardmoms 1 Bay leaf
4 Cloves
0.5 tsp asafoetida
3/4th tsp cumin seeds
2.5 tsp Kashminri red chilli powder
0.5 tsp ginger powder (saunth)
3 tbsp curd, water to adjust consistency
A Pinch of turmeric powder
1 tsp fennel powder
Salt to taste
0.5 tsp cumin powder
3/4th tsp garam masala
Freshly chopped coriander leaves


Poke the Boiled potatoes & fry them on
a medium low flame till red. Keep poking
holes in between too. In heated oil, add bay
leaf, cumin seeds, asafoetida & cloves. Add
in the crushed masala powder saute for 20
seconds. Add Kashmiri red chilli powder &
ginger powder. Mix well. Add curd, mix till
oil separates.
Add water as per the consistency required
(around 1.5 cups). Bring it to a boil, add
turmeric powder, fennel powder & salt.
Add the fried potatoes, followed by cumin
powder & garam masala. Cook for another
10 minutes. Garnish with freshly chopped
coriander leaves

For more details about the enameled cast iron skillet
from @healthychoices_in

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