Description
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.
Ingredients
- 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
Instructions
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Boil and peel the baby potatoes, then let them cool. Keep them whole.
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Prick the potatoes with a fork, allowing the flavorsome masalas to seep in during cooking.
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Heat oil in a pan and shallow-fry the potatoes in batches, adding turmeric powder for a beautiful color.
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Set the fried potatoes aside, then heat oil in a deep, wide pan or kadai.
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Add the cumin seeds, cardamom pods and cloves, letting them crackle and release their fragrance.
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Add salt, asafetida, ginger powder, fennel seed powder, cumin powder, turmeric powder, and Kashmiri chili powder.
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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.
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Reduce heat to low, add yogurt, mix well and continue to keep the heat low to prevent curdling.
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Cook the masala for 3-4 minutes, then add the fried potatoes, mixing well.
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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