Authentic Kashmiri Dum Aloo with Warm Kashmiri Roti
Tender baby potatoes are simmered in a rich, yogurt-based gravy infused with fennel and dry ginger powder. This iconic dish offers a deeply aromatic and comforting culinary experience.
60min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Prick the boiled baby potatoes all over with a fork and shallow fry them in mustard oil until golden brown and crisp on the outside.
2
In a bowl, whisk the beaten yogurt with Kashmiri red chili powder, fennel seed powder, dry ginger powder, and a little water to prevent curdling.
3
In the remaining oil, add whole spices and asafoetida, letting them crackle for a few seconds.
4
Lower the heat and pour in the yogurt mixture, stirring continuously until the gravy comes to a gentle boil.
5
Add the fried baby potatoes and salt, mixing gently to coat them well in the spiced gravy.
6
Cover and simmer on low heat for about 15 minutes until the oil separates and the potatoes absorb the flavors.
7
Garnish with fresh coriander leaves and serve hot with traditional Kashmiri roti.
Ingredients
500 grams baby potatoes, boiled and peeled
1 cup thick yogurt, beaten
2 tablespoons mustard oil
1 teaspoon Kashmiri red chili powder
1 tablespoon fennel seed powder
1 teaspoon dry ginger powder
1/2 teaspoon asafoetida
2 cloves, 2 green cardamom pods, 1 black cardamom
1 inch cinnamon stick
Salt to taste
1 cup water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.