Kashmiri Dum Aloo

An authentic kashmiri dum aloo is a simple to make no onion, no garlic recipe.
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An authentic kashmiri dum aloo is a simple to make no onion, no garlic recipe. The delicious gravy is heavy on spices, and is made in such a way that the potatoes soak up all the masala.

Prep Time:

10 minutes

Cook Time:

30 minutes

Ingredients

  • 4-5 large Potatoes, boiled and peeled or 15 baby Potatoes
  • 4 tablespoons Rice Bran Oil
  • 1/2 teaspoon Asafetida or Hing
  • 1 teaspoon Shah Jeera
  • 3 tablespoons Kashmiri Red Chili Powder mixed with 2 tablespoons water
  • 1/4 cup Yogurt, whisked till smooth
  • 1 teaspoon Fennel Powder
  • 1/2 teaspoon Ginger Powder
  • 2 cups Water
  • Salt to taste

Methods

  • If using large potatoes, quarter each potato.
  • Heat oil in a frying pan, and add the potatoes. Shallow fry them till golden brown on all sides. Remove them from the pan and set aside.
  • To the same oil, add hing and shah jeera. Saute for 30 seconds and add the red chili paste. Cook this for a minute or too.
  • Slowly add yogurt to the pan while whisking continuously so that the yogurt does not split. Add fennel powder, ginger powder, water and salt and bring this to a quick boil.
  • Add the potatoes and mix well. Cover and cook this for 15 minutes or till the gravy thickens up. Serve hot.