Kashmiri dum aloo is a traditional Indian dish made with baby potatoes, simmered in a flavorful and aromatic gravy, resulting in a rich and creamy potato curry.
- 1 pound ( 400 gms), potatoes, (baby potatoes if you can find them), boiled, peeled, and kept whole
- 1 cup yogurt ( any kind)
- 4 tablespoons cooking oil (3 tbsp for frying the potatoes and 1 tbsp for cooking)
- 1 teaspoon cumin seeds
- 1 teaspoon Kashmiri red chili powder (available online or from Indian grocery stores)
- 1/2 teaspoon dry ginger powder or fresh minced ginger
- 1 teaspoon turmeric powder
- ½ teaspoon asafetida/hing (optional and found online or Indian grocery stores, see notes below)
- 1 teaspoon cumin powder
- 1 teaspoon fennel seed powder (optional)
- 1 teaspoon salt
Boil and peel the baby potatoes, then let them cool. Keep them whole.
Prick the potatoes with a fork, allowing the flavorsome masalas to seep in during cooking.
Heat oil in a pan and shallow-fry the potatoes in batches, adding turmeric powder for a beautiful color.
Set the fried potatoes aside, then heat oil in a deep, wide pan or kadai.
Add the cumin seeds, cardamom pods and cloves, letting them crackle and release their fragrance.
Add salt, asafetida, ginger powder, fennel seed powder, cumin powder, turmeric powder, and Kashmiri chili powder.
Sauté the masala for a minute in medium heat, being careful not to burn it. If it catches, add a sprinkling of water and stir well.
Reduce heat to low, add yogurt, mix well and continue to keep the heat low to prevent curdling.
Cook the masala for 3-4 minutes, then add the fried potatoes, mixing well.
Add half a cup of water if needed, bring to a boil, and let it simmer for 2 minutes.
Serving and Enjoyment:
Garnish your Kashmiri Dum Aloo with fresh coriander and serve piping hot. This delightful potato curry is the perfect companion for steamed rice or warm naan, creating a comforting and satisfying meal.
- Prep Time: 20 mins
- Cook Time: 15 mins
Keywords: Kashmiri Dum Aloo