Kashmiri Dum Aloo
Veg
Small whole potatoes deep-fried until their skins blister and tighten, then cooked in a thick, aromatic yoghurt-based gravy of Kashmiri red chilli, fennel (saunf), dry ginger (sonth), and asafoetida — no onion, no garlic, in the Kashmiri Pandit tradition. The most beloved everyday vegetarian dish of Kashmir, eaten at virtually every Pandit meal. The skin of the potato absorbs the spiced gravy completely during the dum cooking.
Cuisines
Kashmiri
Mughlai
Best for
Lunch
Dinner
Build a full meal around Kashmiri Dum Aloo
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
|
500 grams | Potato , baby |
|
1 cup | Yogurt |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Ginger powder |
|
1 teaspoon | Coriander powder |
|
1/2 teaspoon | Turmeric powder |
|
1/2 teaspoon | Red chili powder |
|
1/4 teaspoon | Asafoetida |
|
1/4 teaspoon | Garam masala |
|
1 cup | Water |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Boil the baby potatoes in salted water until tender. Drain and peel them.
- 2 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 3 Add cumin seeds, fennel seeds, and asafoetida to the oil. Sauté for a few seconds.
- 4 Add the peeled potatoes and fry them until golden brown. Remove and set aside.
- 5 In the same pan, add ginger powder, coriander powder, turmeric powder, red chili powder, and salt. Stir well.
- 6 Reduce the heat and add yogurt, stirring continuously to prevent curdling.
- 7 Add water and bring the mixture to a boil.
- 8 Add the fried potatoes to the gravy. Cover and cook on low heat for about 15-20 minutes until the potatoes absorb the flavors.
- 9 Sprinkle garam masala and chopped coriander leaves before serving.
Tips
For a richer taste, you can add a pinch of saffron soaked in warm milk to the gravy.