Dum Aloo Kashmiri

By The AllVeggie Kitchen

Dum Aloo Kashmiri - vegetarian recipe

This Kashmiri Dum Aloo features small, tender potatoes simmered in a rich, spicy yogurt-based gravy. It's a comforting and flavorful main dish that pairs wonderfully with rice or bread.

Cook: 60 min · Serves 4 · Difficulty: Medium · Categories: Indian

Why this is good to eat

This dish offers a good source of carbohydrates from potatoes and protein from yogurt. The spices used provide antioxidants and aid digestion. It's a satisfying meal that's naturally gluten-free and can be made with minimal oil.

Ingredients

  • 750 grams baby potatoes, small
  • 0.75 cup plain yogurt, full-fat
  • 0.5 cup water, divided
  • 2 tablespoons ghee or vegetable oil
  • 1 teaspoon cumin seeds
  • 0.5 teaspoon asafoetida
  • 1.5 tablespoons ginger powder
  • 1 teaspoon fennel powder
  • 1 teaspoon Kashmiri red chili powder
  • 0.5 teaspoon turmeric powder
  • 0.25 teaspoon black pepper powder
  • 0.5 teaspoon garam masala
  • 4 green cardamom pods, crushed
  • 2 cloves, crushed
  • 1 small cinnamon stick, crushed
  • 1.5 teaspoons salt, or to taste
  • 2 tablespoons fresh cilantro, chopped, for garnish

Instructions

  1. Wash 750 grams baby potatoes thoroughly. Do not peel them. Place the washed potatoes in a large pot, cover with water, and add 0.5 teaspoon salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are just tender when pricked with a fork but still firm.
  2. Once cooked, drain the potatoes and let them cool slightly. Using a fork or toothpick, prick each potato several times all around. This helps the flavors absorb later.
  3. In a medium bowl, whisk 0.75 cup plain yogurt until smooth. Add 0.5 cup water to the yogurt and whisk again until well combined. Set aside.
  4. Heat 2 tablespoons ghee or vegetable oil in a large heavy-bottomed pan or Dutch oven over medium heat. Once hot, add the pricked baby potatoes and pan-fry them, turning occasionally, until they are golden brown on all sides. This will take about 8-10 minutes. Remove the fried potatoes and set aside.
  5. In the same pan, reduce the heat to low. Add 1 teaspoon cumin seeds, 0.5 teaspoon asafoetida, 4 crushed green cardamom pods, 2 crushed cloves, and 1 crushed small cinnamon stick. Cook for 30 seconds until fragrant, being careful not to burn the spices.
  6. Turn off the heat. Immediately add 1.5 tablespoons ginger powder, 1 teaspoon fennel powder, 1 teaspoon Kashmiri red chili powder, 0.5 teaspoon turmeric powder, and 0.25 teaspoon black pepper powder to the pan. Stir quickly for 10-15 seconds to toast the spices in the residual heat. Do not let them burn.
  7. Gradually add the whisked yogurt mixture to the pan, stirring constantly to prevent the yogurt from curdling. Continue stirring until the mixture comes to a gentle simmer. This continuous stirring is crucial for a smooth gravy.
  8. Once the gravy begins to simmer, add the fried baby potatoes and 1 teaspoon salt. Stir gently to coat the potatoes with the gravy. Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and the gravy has thickened to your desired consistency. The oil will separate and float on top.
  9. Stir in 0.5 teaspoon garam masala. Check for salt and adjust if necessary. Remove from heat.
  10. Transfer the Kashmiri Dum Aloo to a serving bowl and garnish generously with 2 tablespoons fresh chopped cilantro. Serve hot with steamed basmati rice, naan bread, or roti.

Frequently Asked Questions

How do I make Kashmiri Dum Aloo?

You start by boiling and pricking baby potatoes, then pan-frying them until golden. Next, temper whole spices, add ground spices off heat, and stir in whisked yogurt and water to make a gravy. Simmer the potatoes in this fragrant gravy until tender and thickened.

How long does it take to make this recipe?

The total preparation and cooking time for this Kashmiri Dum Aloo recipe is approximately 60 minutes. This includes about 20 minutes for boiling potatoes and 40 minutes for preparing the gravy and simmering.

How many servings does this recipe make?

This recipe is designed to make 4 servings. If you need to feed more people, you can easily double all the ingredient quantities.

Is this recipe vegetarian?

Yes, this Kashmiri Dum Aloo recipe is 100% vegetarian. It uses baby potatoes, a yogurt-based gravy, and a blend of aromatic Indian spices without any meat, eggs, or non-vegetarian products.

Can I make this ahead of time?

Yes, Kashmiri Dum Aloo can be made ahead. It often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.

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