Authentic Kashmiri Dum Aloo with Walnut Pulao
Experience the royal flavors of the valley with baby potatoes simmered in a rich, yogurt-based red gravy fragrant with fennel and dry ginger. Paired alongside aromatic walnut-infused rice, this feast brings authentic homestyle Kashmiri warmth to your table.
75min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Boil baby potatoes until half-cooked, drain, pat dry, and shallow fry in mustard oil until golden brown on all sides.
2
Prick the fried potatoes gently with a fork and soak them in warm water for 10 minutes to soften.
3
In a heavy-bottomed pan, heat mustard oil, add hing, whole cardamoms, and cinnamon stick until aromatic.
4
Whisk Kashmiri red chili powder with a little water to form a paste and add it to the oil, stirring quickly to prevent burning.
5
Lower the heat and gradually whisk in the beaten yogurt, continuous stirring until the oil separates from the gravy.
6
Add dry ginger powder, fennel powder, and salt, then mix well.
7
Add the drained baby potatoes to the gravy, cover, and simmer on low heat for 15 minutes until flavors meld.
8
For the pulao, heat ghee in a separate pan, sauté chopped walnuts until fragrant, then add soaked basmati rice and water to cook until fluffy.
9
Serve the hot Kashmiri Dum Aloo alongside the aromatic Walnut Pulao.
Ingredients
500g baby potatoes, peeled and fork-pricked
1 cup full-fat yogurt, whisked
2 tbsp mustard oil
1 tbsp Kashmiri red chili powder
1 tsp dry ginger powder
1.5 tsp fennel seed powder
1/2 tsp asafoetida (hing)
2 black cardamom pods
4 green cardamom pods
1 cinnamon stick
1 cup basmati rice, soaked
1/2 cup walnuts, roughly chopped
2 tbsp ghee
Salt to taste
*This AI-generated recipe may contain inaccuracies.