Name: Kashmiri Dum Aloo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 500 g baby potatoes (boiled, peeled, and pricked all over); 500 ml mustard oil (for deep-frying); 200 ml plain yoghurt (whisked); 2 tbsp Kashmiri red chilli powder; 1 tbsp fennel powder; 1 tsp ground ginger (saunth); 0.5 tsp ground asafoetida (hing); 2 whole green cardamom pods; 1 stick cinnamon; salt (to taste); 300 ml water

Method

Fry the potatoes

Deep-fry the pricked baby potatoes in hot mustard oil until deeply golden and wrinkled on the outside.

Pricking the potatoes lets the gravy soak all the way in during the dum step.

8 min

Set the potatoes aside

Drain the fried potatoes and set them aside.

Temper the whole spices

In the same pot, keep two tablespoons of the mustard oil and add the cardamom pods and cinnamon stick, letting them sizzle briefly.

1 min

Whisk in the yoghurt

Lower the heat and whisk in the yoghurt gradually, stirring constantly to keep it smooth.

Low heat and constant whisking are essential — this gravy splits easily if rushed.

2 min

Add the spices

Stir in the Kashmiri chilli powder, fennel powder, ground ginger and hing, and cook the gravy gently.

3 min

Add potatoes and dum

Return the fried potatoes to the pot with the water and salt, cover tightly, and let it cook on low heat so the potatoes soak up the deep red gravy.

15 min

Serve

Serve the dum aloo hot with steamed rice or roti.

Kashmiri Dum Aloo

Ingredients

Method

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