This is one of the most loved north Indian dishes for both vegetarians and omnivores! Dum in hindi refers to a style of cooking where dough is used to seal and cover a clay pot. Like a pressure cooker, this method allows for optimal flower absorption in vegetable and meat dishes.
In this Kashmiri version, par-cooked new potatoes are fried in fragrant mustard oil before they are simmered in a spicy yogurt sauce. Aromatics like ginger-garlic paste and onions are not needed here as the spices like fennel, ginger powder, and caraway seeds give all the flavor. The result is a bold and comforting dish that is sure to become a favorite.