Kashmiri Dum Aloo

Kashmiri Dum Aloo is a traditional Indian dish from the picturesque region of Kashmir. This dish features baby potatoes simmered in a creamy and rich tomato-based gravy infused with aromatic spices such as fennel, ginger, and Kashmiri red chili powder. Slowly cooked to enhance the flavors and soften the potatoes, Kashmiri Dum Aloo offers a delightful option for a comforting family meal or special occasions. The combination of creamy textures and bold spices brings a memorable dining experience reminiscent of the scenic valleys of Kashmir.

Ingredients

• 1 1/2 lb baby potatoes, boiled and peeled
• 1 cup yogurt
• 3 tbsp oil
• 1 tsp cumin seeds
• 2 tsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tsp garam masala
• 1 tsp fennel powder
• 1 tsp coriander powder
• 1 tsp salt
• 2 cups water
• 2 tbsp fresh cream
• 2 tbsp coriander leaves, chopped

Instructions

1. Heat the oil in a pan over medium heat and add the cumin seeds. Sauté until they crackle.
2. Add the ginger-garlic paste, turmeric powder, Kashmiri red chili powder, garam masala, fennel powder, coriander powder, and salt. Cook for about 2-3 minutes until the oil separates from the spice mixture.
3. Whisk the yogurt in a bowl to ensure it’s smooth, then add it to the pan. Stir continuously and cook for another 2-3 minutes until the masala is well combined.
4. Add the boiled baby potatoes to the pan along with the water. Stir gently to coat the potatoes with the masala, then cover the pan and let it simmer on low heat for 15-20 minutes until the potatoes are tender.
5. Stir in the fresh cream and simmer for an additional 3-5 minutes to blend the flavors.
6. Garnish with the chopped coriander leaves before serving.

Keywords: Comfort Food, Vegetarian, Spicy

Spice Rack: Cumin Seeds, Turmeric Powder, Kashmiri Red Chili Powder, Garam Masala, Fennel Powder, Coriander Powder

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