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.
14ouncesbaby potatoes400 g, or regular potatoes cut into large chunks.
1tablespoonsalt
3cupsoilfor frying
For The Yogurt Mixture
1 and ½cupsplain yogurt (dahi, curd)
2teaspoonscoriander powder
¼teaspoonturmeric powder
2teaspoonsKashmiri red chili powder
1teaspooncumin powder
1teaspoondry ginger powder (sonth)
½teaspoongaram masala powder
2teaspoonsfennel powder (saunf powder)
2teaspoonsall-purpose flour (maida)not traditional
For The Curry
4tablespoonsmustard oil
2whole bay leaves
¼teaspoonasafetida (hing)
2whole Kashmiri dry red chilies
3-4clovescrushed
2black cardamomscrushed
2green cardamomscrushed
5-6whole black peppercorns
1teaspoonsaltor 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 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.
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.
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.