kashmiri dum aloo

✅ Ingredients:

🥔 For the potatoes:

• 500g baby potatoes

• Salt – to taste

• Oil – for deep frying

🍛 For the gravy:

• ¾ cup thick curd (yogurt) – whisked

• 2 tsp Kashmiri red chili powder (for color, not too spicy)

• 1 tsp fennel powder (saunf)

• ½ tsp ginger powder (dry ginger / sonth)

• ½ tsp garam masala

• 1 pinch asafoetida (hing)

• 1 tsp cumin or caraway seeds (shahi jeera)

• 2–3 cloves

• 1 bay leaf

• 1 small cinnamon stick

• 2 tbsp mustard oil (or regular oil)

• Water – as needed (½ to 1 cup)

• Salt – to taste

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🔪 Instructions:

1. Boil and Fry the Potatoes:

• Boil baby potatoes until just tender (not mushy).

• Peel and prick them with a fork all over (helps absorb gravy).

• Deep-fry or shallow-fry until golden and crisp. Set aside.

2. Make the Gravy Base:

• In a bowl, whisk yogurt with fennel powder, ginger powder, red chili powder, and salt. Keep it ready.

3. Prepare the Masala:

• Heat mustard oil until it smokes (or use ghee/oil if preferred).

• Add bay leaf, cinnamon, cloves, and cumin or shahi jeera.

• Add a pinch of hing.

• Lower the heat and add the spiced yogurt mixture slowly, stirring continuously (to prevent curdling).

• Cook for 5–6 minutes on low, until oil separates and aroma develops.

4. Dum the Aloo (Slow-Cook):

• Add the fried potatoes and mix well.

• Add water to adjust consistency (½ to 1 cup).

• Cover tightly and simmer on very low flame for 15–20 minutes (“dum” process).

• Sprinkle garam masala at the end.

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🍽️ Serve hot with:

• Steamed Basmati rice

• Kashmiri pulao

• Roti or naan

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💡 Chef's Tips:

• Always use full-fat curd and low flame to avoid splitting.

• Fennel and dry ginger are key to the authentic Kashmiri flavor.

• Can be made without onion or garlic (traditional version is satvik).