Kashmiri Dum Aloo Recipe
🥘 Kashmiri Dum Aloo Recipe
Ingredients:
For the potatoes:
10–12 small baby potatoes (or 5 medium, cut in half)
Oil for deep or shallow frying
Salt – ½ tsp
Water for boiling
For the gravy:
Thick curd (yogurt) – 1 cup (well beaten)
Kashmiri red chilli powder – 1½ tsp (for colour, not too spicy)
Fennel seed powder (saunf) – 1 tsp
Dry ginger powder (sonth) – ½ tsp
Garam masala – ¼ tsp
Asafoetida (hing) – a pinch
Whole spices – 1 black cardamom, 2 green cardamoms, 2 cloves, 1 small stick cinnamon
Cumin seeds – ½ tsp
Mustard oil – 3 tbsp (traditional) or regular oil if preferred
Salt – to taste
Water – about 1 cup (adjust for gravy consistency)
🔪 Method:
Parboil the potatoes:
Boil baby potatoes with a little salt till they’re just tender (not mushy).
Peel and prick them lightly with a fork (this helps them absorb flavor).
Fry the potatoes:
Heat oil in a pan (traditionally mustard oil is used).
Fry the potatoes on medium heat till they turn golden and crisp.
Remove and set aside on paper towels.
Prepare the curd base:
In a bowl, whisk together yogurt, Kashmiri red chilli powder, fennel powder, and dry ginger powder until smooth.
Make the masala base:
Heat mustard oil again until it smokes slightly (this removes raw smell).
Add cumin seeds, asafoetida, and whole spices.
Sauté briefly till aromatic.
Add curd mixture:
Lower the flame completely (to avoid curd curdling).
Add the yogurt mixture slowly, stirring continuously.
Cook till oil separates and the gravy thickens.
Simmer the potatoes:
Add fried potatoes, salt, and about 1 cup water.
Cover tightly and cook on low flame (“dum”) for 10–15 minutes.
Stir occasionally so the gravy coats the potatoes evenly.
Finish:
Sprinkle garam masala.
Optional: Add a pinch of crushed kasuri methi or fresh coriander for aroma (though traditional Kashmiri version usually doesn’t).
🍽️ Serve With:
Steamed basmati rice or saffron pulao
Kashmiri roti or naan
Side of radish chutney (mooli achaar) for authenticity