By Suprita Mitter
October 2, 2024
Dum Aloo is a flavourful and aromatic dish made in various parts of India. The Kashmiri version features baby potatoes cooked in a rich yoghurt-based gravy. Spiced with ginger, fennel, and Kashmiri red chilli powder, the dish is known for its vibrant colour and unique blend of spices. It’s a beloved part of Kashmiri cuisine, often enjoyed during festive occasions and special meals.
15-20 baby potatoes 1 cup yoghurt 1/2 cup mustard oil 1 tsp cumin seeds 2-3 cloves 2-3 green cardamoms 1-2 bay leaves
1/2 tsp asafoetida (hing) 1 tbsp ginger powder 1 tsp fennel powder 1 tbsp Kashmiri red chilli powder 1 tsp garam masala 1/2 tsp turmeric powder Salt Fresh coriander leaves
Wash and peel the baby potatoes. Prick them all over with a fork or toothpick. Boil the potatoes in salted water. Heat mustard oil in a pan and fry the potatoes.
In a bowl, mix whisked yoghurt with ginger powder, fennel powder, Kashmiri red chilli powder, turmeric powder, and salt.
Add cumin seeds, cloves, green cardamoms, and bay leaves. Add asafoetida (hing) and stir briefly.
Lower the heat and add the yoghurt mixture to the pan, stirring constantly to prevent curdling.
Add the fried potatoes and mix well to coat them with the spices. Cover the pan and let it simmer on low heat for 10-15 minutes. Sprinkle garam masala on top and garnish with fresh coriander leaves.