Kashmiri Dum Aloo
Course: MainCuisine: Kashmiri / North IndianDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
35
minutesCalories
320
kcalA rich and aromatic Kashmiri curry made with baby potatoes slow-cooked in a yogurt-based gravy infused with fennel and dry ginger—perfect for a special lunch or dinner.
Ingredients
500 g baby potatoes
3 tbsp mustard oil (or regular oil)
1 cup thick curd (whisked)
2 tsp Kashmiri red chilli powder
1 tsp fennel powder
½ tsp dry ginger powder
½ tsp turmeric powder
Salt to taste
1½ cups water
Fresh coriander leaves (for garnish)
Directions
- Prepare Potatoes: Parboil baby potatoes until just tender. Peel and prick them lightly with a fork.
- Fry Potatoes: Heat oil in a pan and shallow-fry potatoes until golden. Remove and keep aside.
- Prepare Yogurt Base: Lower flame and add whisked curd slowly, stirring continuously to prevent curdling.
- Add Spices: Add Kashmiri chilli powder, fennel powder, dry ginger powder, turmeric, and salt. Mix well and cook until oil separates.
- Add Potatoes: Add fried potatoes and mix gently to coat them with gravy.
- Dum Cooking: Add water, cover, and simmer on low flame for 20 minutes.
- Garnish & Serve: Garnish with coriander leaves and serve hot.