Kashmiri dum aloo
Kashmiri dum aloo, from above
VegKashmir

Kashmiri dum aloo

Baby potatoes in a red curd gravy, no onion, no tomato, no apology.

50 minTime
5 gProtein each
mediumSpice
Potatoes, cooked under a lid3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
257kcalsame
5 gproteinsame
5 gfibresame
50minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato500 g baby potatoes
Mustard oilfor frying the potatoes (about 3 tbsp used)
Curd (plain yogurt, natural yoghurt)¾ cup, whisked
Kashmiri chilli powder1 tbsp plus 1 tsp
Fennel seeds2 tsp, ground to powder
Dry ginger powder (ground ginger)1 tsp
Whole spices1 black cardamom, 2 green cardamom, 2 cloves, 1 bay leaf
Asafoetidaa pinch
Garam masala½ tsp
Salt1½ tsp
Water1 cup

Method

6 steps
  1. 1Boil the baby potatoes until just tender, then peel and prick each one all over with a fork.
  2. 2Heat the mustard oil until it smokes lightly, cool for a minute, then fry the potatoes on medium until golden.
  3. 3Remove the potatoes. In the same oil add the whole spices and asafoetida, then the chilli powder mixed with a little water.
  4. 4Lower the heat and add the curd slowly, stirring all the time. Add the fennel powder, dry ginger, salt and water.
  5. 5Add the potatoes, cover tightly and cook on the lowest heat.
  6. 6Sprinkle garam masala and serve with rice or puri.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Kashmiri dum aloo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kashmiri girda150 min
Bread or rice Kashmiri pulao45 min
On the side Doon chetin10 min
On the side Kashmiri haak25 min
To drink Kashmiri kahwa15 min
Something sweet Shufta40 min
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