Kashmiri Dum aloo recipe with step by step photos and a video recipe. This dum aloo recipe is made with baby potatoes cooked in yogurt based gravy spiced with fennel, red chili powder, and ginger. A quick and easy potato curry from Kashmir, India that comes together in just 30 minutes. Serve it as a side dish with roti, Jeera rice, or Naan.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Indian
Servings: 4people
Calories: 344kcal
Author: Preeti Nayak
Equipment
1 A heavy bottom pot with tight fitting lid.
Ingredients
500gbaby potatoes
2teaspoonKashmiri red chili powder
¾cupthick yogurt or curd
½teaspoondry ginger powder (saunth)
1teaspoonfennel powder (saunf powder)
1bay leaf
1-inchcinnamon
2green cardamoms
1black cardamom
6black peppercorns
2cloves
1teaspooncumin
¼teaspoonasafoetida
½teaspoongaram masala
2 tablespoonfinely chopped coriander leaves
Instructions
Prep the potatoes
Washand rinse baby potatoes. Add them to a pressure cooker with enough water to cover them by an inch.
Cook the potatoes: Pressure cook for 1 whistle only on medium heat. Remove from heat. Let the pressure release naturally.
Peel and prick: Remove the potatoes to a plate (use tongs if they are hot) and let them cool down completely. Peel the potatoes. Prick each potato several times with a toothpick or fork. It will help the potatoes to absorb the flavors of the gravy.
Fry the potatoes
Heat oil in a pan over medium heat. Gently add the potatoes and cook undisturbed for 30 seconds. Slowly stir and cook until golden brown on all sides, about 5-7 minutes. Remove the potatoes and drain them on a paper towel-lined plate.
Make the masala
Chili paste: In a small bowl, mix 2 teaspoon Kashmiri red chili powder with 3 tablespoon of water. Set aside.
Yogurt mixture: In another bowl, combine ¾ cup thick yogurt or curd, ½ teaspoon dry ginger powder, and 1 teaspoon fennel powder. Whisk it well and set it aside.
Making Kashmiri dum aloo
Heat 2 tablespoon oil in a pan/pot over medium heat.
Add whole spices: bay leaf, cinnamon stick, green cardamoms, black cardamom, black peppercorns, cloves, cumin seeds, and asafoetida. Sauté for 30 seconds or until fragrant.
Add chili paste: Lower the heat and add the Kashmiri chili paste and cook, stirring constantly, for 30 seconds. Turn off the heat.
Add yogurt mixture: Add the yogurt mixture and cook, stirring continuously, until well combined.
Turn on the heat to low and simmer until the yogurt mixture boils. Add salt to taste and cook until the masala releases oil from the sides.
Add potatoes. Gently fold the fried potatoes into the masala. Let it cook for a minute.
Dum cooking and season
Add water gradually, adjusting the consistency to a semi-thick curry. I added ¾ cup of water.
Stir in ½ teaspoon garam masala powder.
Cover the pan with a tight fitting lid and simmer on lowest heat for 15 minutes. Garnish with chopped coriander leaves. Serve Kashmiri dum aloo with Roti, paratha, jeera rice, or pulao.
Video
Notes
For an authentic taste of Kashmiri Dum Aloo, cook it in mustard oil. Heat the mustard oil till it begins to smoke. Then switch off the flame. Again heat the oil and keep the flame on low and then add the spices to it.
Before frying the potatoes, make sure there is no water on them. If needed, wipe the potatoes with a clean kitchen paper towel to prevent hot oil from splattering when you deep fry them.
Whisk the yogurt or curd until smooth and make sure it's at room temperature. Turn off the heat before adding it to the pan. Yogurt or curd can curdle if added to a hot pan or used straight from the refrigerator.
Rather than deep frying, you can shallow fry the potatoes in less oil and then add it to the gravy.
For making fennel powder dry roast fennel seeds on low flame and then grind it to a fine powder in a spice grinder or you can use mortar and pestle to grind it.
Do not skip adding fennel powder and dry ginger powder as these two spices do the magic. • If you do not get baby potatoes, you can use regular potatoes by cutting them in half.