Kashmiri Aloo Dum
A flavorful and aromatic potato curry from the Kashmir region of India. Small potatoes are cooked in a rich, spiced yogurt-like gravy, offering a comforting and satisfying main course.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbaby potato, boiled and peeled, pricked all over with a fork
- 4 tbspmustard oil
- 0.25 tspasafoetida
- 1 tspginger powder
- 1 tspground fennel seed
- 1.5 tspred chili powder
- 0.5 tspturmeric powder
- 0.5 tspgaram masala
- 1 cupdairy-free yogurt, plain, unsweetened
- 1 tspsalt, or to taste
spice paste
- 0.5 cupwater, warm
whole spices
- 3 pcsgreen cardamom, lightly crushed
- 4 pcsclove
- 2 pcscinnamon stick, 1-inch (2.5 cm) piece
- 1 pcsbay leaf
garnish
- 2 tbspcilantro, fresh, chopped(optional)
Equipment
spoon · whisk · small bowl · heavy-bottomed pot
The method
Step by step
- 1
Boil the baby potatoes until tender, then peel them and prick them all over with a fork.
About 15 min
Cook’s note: Pricking helps the potatoes absorb the flavors of the gravy.
- 2
In a small bowl, combine the ginger powder, fennel powder, red chili powder, turmeric powder, and garam masala with the warm water to form a smooth paste.
About 2 min
Cook’s note: Mixing spices with water prevents them from burning and helps release their flavors.
- 3
Heat the mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it just begins to smoke lightly.
About 3 min
Cook’s note: Heating mustard oil to its smoking point helps mellow its pungent flavor.
- 4
Carefully add the peeled and pricked baby potatoes to the hot oil and fry them until they are golden brown and slightly crispy on all sides.
About 10 min
Cook’s note: Fry in batches if necessary to avoid overcrowding the pan.
- 5
Remove the fried potatoes from the pot and set them aside.
About 1 min
- 6
Reduce the heat to medium-low and add the asafoetida, green cardamom, cloves, cinnamon stick, and bay leaf to the remaining oil in the pot.
About 1 min
Cook’s note: Be careful not to burn the spices.
- 7
Sauté the whole spices for about 30 seconds until fragrant.
- 8
Stir in the prepared spice paste and cook for 2-3 minutes, stirring constantly until the raw smell disappears and the oil starts to separate from the paste.
About 3 min
Cook’s note: This step is crucial for developing the depth of flavor in the curry.
- 9
Remove the pot from the heat and let it cool for a minute or two before gradually whisking in the dairy-free yogurt.
About 2 min
Cook’s note: Adding yogurt off the heat prevents it from curdling.
- 10
Return the pot to low heat and cook, stirring continuously, until the yogurt is fully incorporated and the gravy thickens slightly, about 5 minutes.
About 5 min
Cook’s note: Continue stirring to ensure a smooth gravy.
- 11
Add the fried potatoes and salt to the pot, gently stirring to coat them in the gravy.
About 1 min
- 12
Cover the pot and simmer on low heat for 10-15 minutes, allowing the potatoes to absorb the flavors of the gravy.
About 15 min
Cook’s note: The gravy should be thick and clinging to the potatoes.
- 13
Garnish with fresh chopped cilantro if desired and serve hot with rice or flatbread.
Keep it good
Store leftover Kashmiri Aloo Dum in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if the gravy is too thick, or in the microwave until warmed through.
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