Introduction
Dum Aloo is a traditional Kashmiri dish made with baby potatoes simmered in a yogurt-based gravy infused with aromatic spices. A celebration of bold flavors and slow cooking, it’s a cherished part of the Kashmiri Wazwan feast.
1. Prepping the Potatoes
Ingredients:
- 500g baby potatoes
- Oil (for frying)
- Salt (to taste)
Instructions:
- Boil and peel the potatoes. Prick with a fork for flavor absorption.
- Deep-fry or shallow-fry until golden and crisp. Set aside.
2. Making the Gravy
Ingredients:
- ½ cup thick yogurt (whisked)
- 1 tbsp fennel powder
- 1 tsp ginger powder
- 1 tsp Kashmiri red chili powder
- 2–3 cloves
- 1 small stick cinnamon
- 2 green cardamoms
- 1 bay leaf
- 1 tbsp mustard oil
- Salt (to taste)
Instructions:
- Heat mustard oil in a pan, add whole spices.
- Lower flame and add yogurt with dry spices. Stir continuously to avoid curdling.
- Add 1 cup water, salt, and bring to a boil.
- Add fried potatoes, cover, and cook on low heat (“dum”) for 15–20 minutes.
3. Pro Tips for Perfect Dum Aloo
- Use mustard oil for authentic Kashmiri flavor.
- Ensure yogurt is at room temperature to avoid splitting.
- Simmer on low for deep flavor infusion.
4. Serving Suggestions
Serve hot with steamed rice or Kashmiri naan.
5. Fun Fact
“Dum” means slow cooking and “Aloo” means potato—together, they create a dish known for its royal roots and comforting taste.
Source: https://www.vegrecipesofindia.com/kashmiri-dum-aloo-recipe/