Kashmiri Dum Aloo

  • Time
    40 mins
  • Servings
    2
  • Nutrition
    550 Per Serving

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.

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Kitchen Tools

  • Large Pot
  • Large Pan
  • Salt
  • Oil

Ingredients

  • 1 teaspoon coriander, 1/2 teaspoon cumin, 1/2 teaspoon garam masala
  • Dum Aloo Spice Mix: 1/2 teaspoon ginger powder, 1/2 teaspoon fennel powder, 1/2 teaspoon turmeric
  • 1 teaspoon shahi jeera
  • ¼ teaspoon asafoetida
  • ½ cup yogurt
  • ¾ cup rice
  • 1 teaspoon Kashmiri chili powder
  • 8-10 baby potatoes
  • 2 tablespoons mustard oil

Instructions

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1.

Place the potatoes in a large pot and cover with water. Add 2 tablespoons salt and bring to a boil. Boil for 7 minutes until potatoes are partially cooked. Drain and allow to cool. Carefully peel the skins off and discard.

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2.

In a large saute pan over medium high heat, add the mustard oil. Fry the potatoes in the oil for a few minutes until they look golden brown. Drain the potatoes on a towel lined sheet and set aside.

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3.

In the same pan add the shahi jeera, cinnamon stick, green cardamom, cloves and asafoetida to the leftover oil. Toast the spices for a minute and then stir in the yogurt, cashew paste and ¼ cup warm water.

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4.

Bring the sauce to a gentle simmer and reduce the heat to low. Add the fennel, turmeric, coriander and Kashmiri chili powder to your spice leve.

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5.

Add the fried potatoes in and simmer on low for 15 minutes until the potatoes are fulyl cooked and have absorbed the flavors of the sauce.

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6.

In the meantime, make the rice according to instructions. Serve hot with the finished Kashmiri Dum Aloo.

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