Indian🥬 Vegetables

Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Cuisine: Indian
Ingredients: 16-20 baby potatoes, peeled; 2 tbsp mustard oil; ~2 cups mustard oil for deep frying; 1 bay leaf; 1 cinnamon stick; 2-3 cloves; 2 black cardamoms; 1¼ tsp Kashmiri red chilli powder; a pinch asafoetida (hing); 2 tsp fennel powder; ½ tsp dried ginger powder; ¼ tsp turmeric powder; 1 cup whisked yogurt; to taste salt; ½ tsp garam masala powder; ~2 cups steamed rice

A traditional Kashmiri slow-cooked potato dish featuring layers of aromatic spices and yogurt, allowing the potatoes to absorb all the flavors. Best served with steamed rice.

Adapted from a video by Sanjeev Kapoor Khazana

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Ingredients

baby potatoes, peeled16-20
mustard oil2 tbsp
mustard oil for deep frying~2 cupsest.
bay leaf1
cinnamon stickabout 1 inch1
cloves2-3
black cardamoms2
Kashmiri red chilli powder1¼ tsp
asafoetida (hing)a pinch
fennel powder2 tsp
dried ginger powder½ tsp

Steps

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1
Heat mustard oil in a kadai. Prick the potatoes with a wooden skewer to help the spices penetrate.
2
Once the oil begins to smoke, add the potatoes and deep fry until golden brown and crisp. Drain on paper towels and set aside.
3
Heat 2 tbsp mustard oil in a non-stick pan. Add bay leaf, cinnamon stick and cloves. Crush the black cardamoms and add them. Sauté until fragrant.
4
Lower the heat and add the Kashmiri red chilli powder, asafoetida, fennel powder, dried ginger powder and turmeric powder. Mix well.
5
Add the yogurt and cook until the oil separates from the gravy. Add the fried potatoes and salt, then mix well.
6
Add ¾ cup water and mix well. Cook for 2-3 minutes.
7
Add the garam masala powder and mix well. Cook for another minute.
8
Serve hot with steamed rice.

Kashmiri Dum Aloo

Ingredients

Steps

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