Dum Aloo Kashmiri

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Dum Aloo Kashmiri is a celebrated potato curry from the Kashmir Valley, where baby potatoes are gently simmered in a fragrant yogurt-based gravy scented with fennel, dry ginger, and Kashmiri red chili. Unlike the more robust Bengali version, this one is mild, rosy in color, and finished with golden cashews and raisins for a touch of richness. It pairs beautifully with steamed rice or fluffy Kashmiri pulao.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 6 gSugar
• 8 gProtein
• 480 mgSodium
• 720 mgPotassium
• 130 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the potatoes

• 500 g baby potatoes (or small potatoes, halved)
• 1 tsp salt
• 1/2 tsp turmeric powder
• 3 tbsp mustard oil (for shallow frying)

For the yogurt spice base

• 1 cup full-fat plain yogurt, well whisked
• 1 tbsp Kashmiri red chili powder
• 1 tbsp fennel powder (saunf)
• 1 tsp dry ginger powder (sonth)
• 1/2 tsp garam masala
• 1/4 tsp asafoetida (hing)
• 1 tsp coriander powder
• 1 tbsp fresh ginger paste

For the tempering and finishing

• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 2 green cardamom pods
• 1 black cardamom pod
• 2 cloves
• 1 inch cinnamon stick
• 1 bay leaf
• 2 tbsp raw cashews
• 1 tbsp golden raisins
• 1 small onion, finely chopped (optional)
• 1 cup warm water
• 1 tsp salt, or to taste
• 2 tbsp chopped cilantro, for garnish

Directions

1. Boil the baby potatoes in salted water with turmeric until just tender, about 6 to 8 minutes. Drain, peel, and prick each potato a few times with a fork so they absorb the gravy.
2. Heat 3 tablespoons of mustard oil in a skillet over medium heat and fry the potatoes in batches until golden and lightly crisp on all sides, about 5 to 6 minutes. Remove and set aside on a paper-lined plate.
3. In a small bowl, whisk together the yogurt, Kashmiri red chili powder, fennel powder, dry ginger, garam masala, asafoetida, coriander, and ginger paste until smooth and lump-free.
4. In a heavy-bottomed pan, heat the remaining 2 tablespoons of mustard oil until it just begins to smoke, then reduce the heat. Add the cumin seeds, green and black cardamom, cloves, cinnamon, and bay leaf, and let them sizzle for 20 seconds.
5. Add the cashews and raisins and stir for 30 seconds until the cashews turn golden, then add the chopped onion if using and sauté until soft and lightly browned, about 3 minutes.
6. Lower the heat and pour in the yogurt-spice mixture, stirring constantly. Cook for 5 to 7 minutes until the sauce thickens and the oil begins to separate at the edges.
7. Gently add the fried potatoes to the gravy, turning carefully to coat them without breaking. Pour in the warm water, season with salt, and bring to a soft simmer.
8. Cover the pan with a tight-fitting lid, reduce the heat to the lowest setting, and dum (steam) the potatoes for 10 to 12 minutes so they soak up the flavors. Sprinkle with chopped cilantro and serve hot with steamed basmati rice or Kashmiri pulao.

Cook’s Notes

• Always use full-fat, room-temperature yogurt and whisk it well to prevent curdling when it hits the hot pan.
• Kashmiri red chili powder is prized for its deep red color and very low heat, so do not substitute with regular chili powder unless you reduce the quantity.
• Heating mustard oil until it smokes mellows its pungency and gives the dish an authentic Kashmiri flavor; you can swap with vegetable oil if preferred.
• For a richer finish, soak a pinch of saffron in 2 tablespoons of warm milk and drizzle it over the curry just before serving.
• Fry the potatoes until lightly crisp so they hold their shape and develop a beautiful crust during the slow dum cooking.

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