Kashmiri dum aloo
A luscious, fragrant, creamy and mildly spiced Kashmiri dum aloo recipe that is quick and easy to make and pairs well with both rice and flatbreads
Equipment
- Pressure cooker
- Shallow cooking pot
Ingredients
- 1 kg baby potatoes
- 1 cup yoghurt whisked until lump free
- 2 tbsp gram flour besan
- 1½ tbsp fennel seeds roasted and ground
- 1 tbsp ground ginger sonth
- 1 tsp asafetida hing
- 3 tbsp Kashmiri chili powder
- 2 tbsp turmeric powder
- 2 tbsp cream optional
- 2 dried Kashmiri chilis
- 2 black cardamoms
- 3-4 green cardamoms
- 4-5 cloves
- 1 inch cinnamon stick
- 1 tsp black cumin seeds shahi jeera
- 2-3 fresh chilis optional
- ½ cup mustard oil
- salt to taste
Instructions
- In your pressure cooker, add the potatoes with a tablespoon of salt and set it to cook until 70% done. When done, remove from heat and let the pressure in the cooker subside
- Once done, open it and drain the potatoes. Peel their skin and poke each of them with a fork at 3-4 places. Apply a teaspoon of salt, a tablespoon each of turmeric and Kashmiri chili powder to them
- Set the mustard oil to heat, until it smokes. Then lower the heat to medium and add the potatoes in batches to fry until light golden all over. Drain the oil and set them aside
- In a mixing bowl, mix together the yoghurt, gram flour, remaining turmeric, ground ginger and fennel powder with ¾ cup water. In a separate bowl mix the asafetida and the chili powder with 2-3 tablespoons of water
- Heat a cooking pot and add about 3-4 tablespoon of the mustard oil in which the potatoes were fried. When hot add the dried chilies and the whole spices. Once fragrant, lower the heat and add the chili powder and hing mixture
- Cook for 3-4 minutes and add the yoghurt mixture, one ladle at a time and keep stirring continuously. Increase the heat to a medium and cook this mixture until oil separates
- Next add the potatoes, mix them in well, cover and cook for 5-7 minutes. When the yoghurt sauce has reduced and coated the potatoes, add the cream (if using) and fresh chilis. Simmer for 3-4 minutes and turn the flame off
- Mix in the salt and keep keep the Kashmiri dum aloo, covered for 5 minutes before serving with Indian breads or rice. Enjoy!
Notes
- Adding the cream is completely optional. Since it makes the dum aloo even more creamy, I like using it
- Even gram flour isn't traditionally added to the Kashmiri dum aloo. I have added it to give thicken the yoghurt
- kg - kilograms
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres