Kashmiri Dum Aloo is an iconic dish of Kashmiri cuisine. This spicy and hot semi-gravy recipe features boiled baby potatoes seasoned with aromatic spices, making it a heavenly meal choice. Serve it hot with rice, roti, paratha, or naan.
1: Using a fork, poke holes into the boiled baby potatoes.
2: Mix potatoes with 1/2 tsp salt, 1/4 tsp turmeric powder, and 1 tsp kashmiri red chili powder.
3: In a pan, add 1 tbsp cooking oil and add spiced potatoes.
4: Roast potatoes until they turn golden and crispy from all sides.
5: In a bowl, add curd and spices: 1/2 tsp salt, 1/4 tsp turmeric, 1 tsp dry ginger powder, 1 tsp kashmiri red chili powder, and 1 tsp coriander powder.
6: Now in the same pan, add 1 tbsp oil.
7: Add the cumin seeds, asafetida, cloves, cinnamon, black peppers, and cardamom. Saute for a few seconds.
8: Then add the curd mixture.
9: Stir well and cook everything for 1-2 minutes or until oil separates, over low flame.
10: Further add roasted potatoes; stir everything well.
11: Cover the pot with a lid once the gravy comes to a boil.
12: Cook the dum Aloo over a very low flame for 10-15 minutes.
13: Once cooked, take off the lid; you’ll see that the gravy has reduced.
14: Add garam masala, kasoori methi, and coriander leaves.
15: Your authentic Kashmiri Dum Aloo is ready. Serve it hot.
