Kashmiri Dum Aloo - Spicy Potatoes (Print Version)
# Ingredients:
→ Main ingredients
01 -
2.2 pounds (1kg) waxy baby potatoes
02 -
3/4 cup (200g) whole milk yogurt
03 -
3 tablespoons olive oil
04 -
Sunflower or vegetable oil for frying
→ Spice blend
05 -
2 1/2 teaspoons Kashmiri chili powder (milder than regular chili powder)
06 -
1/2 teaspoon cumin seeds (jeera)
07 -
3 whole cloves
08 -
1/2 teaspoon mustard seeds (optional)
09 -
2 bay leaves
10 -
2 teaspoons fennel seeds
11 -
3 green cardamom pods
12 -
1 teaspoon fenugreek leaves (kasoori methi)
→ For garnish
13 -
Fresh cilantro leaves, chopped
14 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Peel the baby potatoes, then soak them in cold water for 15-20 minutes. Drain and pat them dry with a kitchen towel. Prick each potato several times with a fork. Toss them in a bowl with olive oil and a generous pinch of salt. Spread on a baking sheet and roast at 400°F (200°C) for about 30 minutes until tender when pierced but still holding their shape.
02 -
Using a mortar and pestle, lightly crush the fennel seeds and cardamom pods to release their flavors. In a small bowl, mix the Kashmiri chili powder with 2-3 tablespoons of hot water to make a paste, then stir in the yogurt until well combined.
03 -
Heat 2 tablespoons of sunflower oil in a large pot over medium heat. Add the cumin seeds, cloves, mustard seeds (if using), bay leaves, crushed fennel, and cardamom. Fry for 30-60 seconds until fragrant and the seeds begin to splutter. Carefully add the yogurt-chili mixture (it may splatter) and cook for 2-3 minutes, stirring constantly.
04 -
Add the roasted potatoes and crumble the fenugreek leaves between your fingers as you add them to the pot. Pour in about 1/2 cup of water (more or less depending on how thick you want the gravy), and season with salt and pepper. Reduce heat to low, cover, and simmer for about 20 minutes until the flavors meld and the potatoes are completely tender. Garnish with fresh cilantro leaves just before serving.
# Notes:
01 -
Adjust the amount of water carefully depending on how thick or thin you prefer the curry sauce.
02 -
This dish pairs perfectly with naan bread, roti, or steamed basmati rice.