kashmiri dum aloo

Baby potatoes cooked in rich aromatic sauce

Kashmiri Dum Aloo | Curried Baby Potatoes

tbsp oil

tsp ground turmeric (turmeric powder)

tsp ground coriander (coriander powder)

tsp Kashmiri chili powder

tomato paste

yogurt, lightly whisked

tsp garam masala

tsp crushed dried fenugreek seeds (kasuri methi)

tbsp chopped coriander (cilantro) leaves

Salt

cardamom pods

cloves

cinnamon

tsp cumin seeds

fennel seeds

onions

garlic cloves, sliced

ginger,

potatoes

Place potatoes in a large pot. Cover with...

Place potatoes in a large pot. Cover with water. Cook until tender. Alternatively, cook the potatoes in a pressure cooker for one whistle. Drain. Allow to cool. Peel the skin and prick them using a fork.

Place potatoes in a bowl. Add turmeric powder...

Place potatoes in a bowl. Add turmeric powder and red chili powder. Season with salt. Toss to coat.

Meanwhile heat oil in a frying pan over...

Meanwhile heat oil in a frying pan over medium-high heat. Add potatoes. Fry until golden brown. Remove from pan. Set aside.

Add oil (if needed) into the same pan....

Add oil (if needed) into the same pan. Add cardamom pods, cloves, cinnamon stick, cumin seeds and fennel seeds. Sauté, stirring occasionally, for about 2 minutes or until fragrant. Add onions, garlic cloves and ginger. Sauté, stirring occasionally, for 2-3 minutes or until slightly browned. Leave to cool. Transfer onion mixture to a food processor. Process to a smooth paste. Set aside.

In the same pan, heat oil over medium-high...

In the same pan, heat oil over medium-high heat. Reduce heat to low. Add turmeric powder, coriander powder and Kashmiri red chili powder. Sauté, stirring occasionally, for one minute or until aromatic.

Add onion paste. Sauté, stirring occasionally, for one...

Add onion paste. Sauté, stirring occasionally, for one minute. Add tomato paste. Sauté, stirring, for a minute. Add yogurt. Stir to combine. Bring to boil. Simmer for 3 minutes.

Add garam masala, kasuri methi and coriander (cilantro)...

Add garam masala, kasuri methi and coriander (cilantro) leaves. Pour 1 cup water. Season with salt. Stir to combine. Add fried potatoes. Stir to combine. Bring to boil. Cover and simmer for 10 minutes.

Garnish with coriander (cilantro) leaves.

https://www.youtube.com/watch?v=aB4wYbugjAY

Get the full recipe here:  https://nishkitchen.com/kashmiri-dum-aloo-curried-baby-potatoes/

A Kashmiri classic featuring baby potatoes simmered in rich aromatic sauce

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Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe.

Traditional Kashmiri Dum Aloo Recipe

potatoes potatoes

salt

oil (for frying)

plain yogurt (dahi, curd)

coriander powder

turmeric powder

Kashmiri red chili powder

cumin powder

dry ginger powder (sonth)

½ teaspoon garam masala powder

fennel powder (saunf powder)

all-purpose flour (maida) (not traditional)

mustard oil

bay leaves

¼ teaspoon asafetida (hing)

Kashmiri dry red chilies

(crushed)

black cardamoms (crushed)

green cardamoms (crushed)

black peppercorns

salt (or

Wash the potatoes and prick them all over using a fork or a toothpick.

This will make sure the salt and masala seep inside them and they are not bland from the inside.

Heat 3-4 cups of water in a pan over medium-high heat. 

Once the water comes to a boil, add salt and potatoes to the pan.

Cook for 12-15 minutes until the potatoes are tender.

Note – You can cover the pan to fasten the process.

Drain the water and peel the skin of the potatoes. Use a vegetable peeler to peel the skin if it is not coming out easily using the fingers.

Cook The Potatoes

Heat oil for frying in a pan over high heat. 

Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.

Drain on a plate and keep aside.

Fry The Potatoes

Add yogurt, coriander powder, turmeric powder, chili powder, cumin powder, ginger powder, garam masala powder, fennel powder, and all-purpose flour to a bowl and whisk well until combined.

Heat mustard oil in a pan over medium-high heat.

Once the oil is hot, add whole bay leaves, asafetida, dry red chilies, cloves, black cardamoms, green cardamoms, and peppercorns, and fry for 4-5 seconds.

Pour the yogurt mixture into the pan and cook for a minute.

Add the fried potatoes, salt, and 2 cups of water to the pan and mix well.

Note - Add just 1 cup of water if you are looking for a thicker gravy.

Reduce the heat to low.

Cover the pan with a tight-fitting lid and cook for 10-12 minutes.

Check for salt and add more if needed.

Serve hot.

Make The Curry

https://www.youtube.com/watch?v=V0eo0i4p0ok

Full Recipe - https://www.whiskaffair.com/kashmiri-dum-aloo/

Ingredients 
To Fry The Potatoes
14 ounce baby potatoes (400 g, or regular potatoes cut into large chunks.)
1 tablespoon salt
3 cups vegetable oil (for frying)
For The Yogurt Mixture
1 and ½ cups plain yogurt (dahi, curd)
2 teaspoons coriander powder
¼ teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
1 teaspoon cumin powder
1 teaspoon dry ginger powder (sonth)
½ teaspoon garam masala powder
2 teaspoons fennel powder (saunf powder)
2 teaspoons all-purpose flour (maida) (not traditional)
For The Curry
4 tablespoons mustard oil
2 whole bay leaves
¼ teaspoon asafetida (hing)
2 whole Kashmiri dry red chilies
3-4 cloves (crushed)
2 black cardamoms (crushed)
2 green cardamoms (crushed)
5-6 whole black peppercorns
1 teaspoon salt (or to taste)

Instructions
Cook The Potatoes
Wash the potatoes and prick them all over using a fork or a toothpick.
This will make sure the salt and masala seep inside them and they are not bland from the inside.
Heat 3-4 cups of water in a pan over medium-high heat. 
Once the water comes to a boil, add salt and potatoes to the pan.
Cook for 12-15 minutes until the potatoes are tender.
Note – You can cover the pan to fasten the process.
Drain the water and peel the skin of the potatoes. Use a vegetable peeler to peel the skin if it is not coming out easily using the fingers.
Fry The Potatoes
Heat vegetable oil for frying in a pan over high heat. 
Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.
Drain on a plate and keep aside.
Make The Curry
Add yogurt, coriander powder, turmeric powder, chili powder, cumin powder, ginger powder, garam masala powder, fennel powder, and all-purpose flour to a bowl and whisk well until combined.
Heat mustard oil in a pan over medium-high heat.
Once the oil is hot, add whole bay leaves, asafetida, dry red chilies, cloves, black cardamoms, green cardamoms, and peppercorns, and fry for 4-5 seconds.
Pour the yogurt mixture into the pan and cook for a minute.
Add the fried potatoes, salt, and 2 cups of water to the pan and mix well.
Reduce the heat to low.
Cover the pan with a tight-fitting lid and cook for 10-12 minutes.
Check for salt and add more if needed.
Serve hot.

Notes
You can easily double or triple the recipe for a bigger crowd.
Traditionally flour is not added to this curry. But if you are not very comfortable cooking with yogurt, then add a little flour to make sure it doesn’t split while cooking. It also doesn’t alter the taste of the dish.

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Baby potatoes curry spiced with fennel and ginger. This Kashmiri Dum Aloo has it's origins from Kashmir in India and makes a delightful vegetarian dish!

Kashmiri Dum Aloo

baby potatoes (680 gm, 14 in number)

oil (to fry the potatoes)

cumin seeds

black cardamom

green cardamom

kashmiri red chili powder

plain yogurt (whipped)

fennel powder

ginger powder

water

First, you need to boil the potatoes until you are just able to peel off their skin easily. I took water in a large pan and put it on heat. Once it was warm, I added in the potatoes.

Let it come to a boil. Once the water came to a boil, I switched off the flame and covered the pan. Let it remain covered for around 15 minutes.

Then drain the water and peel the potatoes. The skin would come off easily. Following this method, the potatoes were perfectly boiled, just what you need for this recipe.

Now take a toothpick and prick the peeled potato all over. Pass the toothpick right through the potatoes and be careful not to break them while doing this. Repeat with all the potatoes.

Now, heat oil in a kadai/pan on medium heat. Once the oil is hot drop the potatoes in the oil carefully, one at a time.

Fry the potatoes until they are golden brown in color from both sides. Drain on a paper towel.

Once the fried potatoes have cooled down a bit, take a toothpick and prick all the potatoes all over, again.

Now in another kadai or pan, heat 2 tablespoons of mustard oil on medium high heat. Once oil is hot, add cumin seeds, bay leaves, cinnamon stick, black cardamom, green cardamom and cloves. Saute for 1 minute.

Now add kashmiri red chili powder (which is very different from regular chili powder so use the right one, kashmiri red chili powder gives the curry a vibrant red color without adding heat) and whipped yogurt. Keep stirring until you see a bright red color.

Then add the fried potatoes into the pan and mix well so that all potatoes are coated with the spice mix.

Add fennel powder, ginger powder, salt. Also add 1.5 to 2 cups of water and stir.

Cover the pan and let it simmer for 10 to 15 minutes on medium flame or until the curry becomes thick and very little of it is left.&nbsp;There isn't much curry in Kashmiri dum aloo, in fact I simmered it for 15 minutes (with 1.5 cups water) and ended up with almost no curry/gravy. You can simmer for just 10 minutes so that you still have come curry left.

Serve kashmiri dum aloo hot with rice or roti.

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