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Loading...Kashmiri Dum Aloo is a fragrant baby potato curry from the Kashmir Valley, gently simmered in a yogurt and spice gravy. The potatoes are first shallow-fried until golden, then slow-cooked "dum" style with fennel, ginger, and Kashmiri chili for a warming, slightly tangy finish. It is a beloved vegetarian centerpiece served with steamed basmati or flatbreads.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 3 gSaturated Fat
- 32 gCarbs
- 4 gFiber
- 6 gSugar
- 6 gProtein
- 580 mgSodium
- 720 mgPotassium
- 110 mgCalcium
- 2.5 mgIron
- 28 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the potatoes
- 500 g baby potatoes (about 20, halved if large)
- 3 tablespoons mustard oil
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon salt
For the spice-yogurt gravy
- 1 cup plain whole-milk yogurt, whisked smooth
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 1 large onion, finely pureed
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, slit lengthwise
For the spice blend
- 1 teaspoon fennel powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1 tablespoon tomato puree
- 12 raw cashews, ground to a paste
- 1/4 cup warm water
- A pinch of saffron strands (optional)
For garnish
- 2 tablespoons chopped fresh coriander leaves
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
Directions
- Boil the baby potatoes in salted water until just tender, about 8 minutes. Drain, peel, and prick each potato a few times with a fork so they absorb the spices.
- Heat mustard oil in a wide pan over medium heat until it reaches its smoking point, then reduce the heat. Toss the potatoes with chili powder and salt, add them to the pan, and shallow-fry until golden on all sides, about 6 minutes. Remove and set aside.
- In the same pan, add cumin seeds and let them splutter, then sprinkle asafoetida. Add the onion puree and sauté for 4 minutes until lightly browned.
- Stir in the ginger paste, garlic paste, and slit green chilies; cook 2 minutes until fragrant.
- Add the spice blend: fennel powder, ginger powder, Kashmiri red chili, turmeric, garam masala, salt, and tomato puree. Cook 2 minutes, stirring constantly, until the oil begins to separate.
- Whisk the cashew paste and saffron (if using) into the yogurt, then pour this mixture into the pan. Stir over low heat for 3 minutes, taking care not to let it boil aggressively.
- Add the fried potatoes and 1/4 cup warm water. Cover the pan with a tight-fitting lid, seal the edges with a strip of dough or a wet cloth (traditional dum style), and cook on the lowest heat for 15 minutes.
- Remove the lid, sprinkle crushed kasuri methi and fresh coriander, and gently toss to coat. Let rest 3 minutes before serving.
- Serve hot with steamed basmati rice, naan, or luchi.
Cook’s Notes
- Mustard oil gives the authentic Kashmiri flavor; heat it to smoking point first to mellow its pungency.
- Always whisk the yogurt until completely smooth and add it on low heat to prevent curdling.
- For a richer restaurant-style finish, stir in 1 tablespoon of warm cream just before serving.
- Pricking the boiled potatoes lets the gravy seep in and intensifies the flavor.
- Use Kashmiri red chili powder (not regular chili) for vibrant color without excessive heat.
