Dum Aloo Kashmiri (दम आलू)
Baby potatoes pricked and simmered in a velvety yogurt, fennel, and Kashmiri chilli gravy — vegetarian but unmistakably Kashmiri.
Cuisine: Kashmiri (Kashmir) · Style: Curry · Protein: Veggies · Total time: · Difficulty: medium · Servings: 4 · Spice: 2/5
Ingredients
- 500g baby potatoes
- 1 cup yogurt, whisked
- 2 tbsp mustard oil
- 1 tbsp ghee
- 3 green cardamoms
- 1 black cardamom
- 4 cloves
- 1 cinnamon stick
- 2 tsp Kashmiri red chilli powder
- 1 tbsp fennel powder
- 1 tsp dry ginger powder
- A pinch of asafoetida
- A pinch of saffron
- Salt to taste
- Oil for frying potatoes
Steps
- Peel boiled baby potatoes and prick them all over with a toothpick.
- Fry potatoes in hot oil until golden. Set aside.
- Heat mustard oil and ghee. Temper whole spices and asafoetida.
- Lower heat, whisk yogurt with Kashmiri chilli, fennel, dry ginger, and salt, then stir into the oil slowly.
- Cook gently until oil separates — do not let yogurt split.
- Add fried potatoes and 1.5 cups of water.
- Cover and simmer 15-20 minutes until gravy is thick and clings to the potatoes.
- Finish with saffron. Serve with rice or naan.