Name: Kashmiri Dum Aloo/ Baby Potato in Spicy Yogurt Gravy recipe by Poonam Bachhav at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8-10 Baby Potatoes; 2-3 Kashmiri Red Chilies; 4-5 tsp beaten Yogurt/ Curd; 3 tsp Cashew nut paste; 1 tsp Caraway seeds; 1 tsp Cumin Coriander powder; 2 tsp roasted and powdered Fennel seeds; 1/4 tsp Hing Powder; a pinch of nutmeg powder; 1/4 tsp Dry Ginger Powder; 2 tsp freshly made Kashmiri garam masala; 3-4 tsp Ghee; 1 tsp sugar; Salt to taste

ABOUT Kashmiri Dum Aloo/ Baby Potato in Spicy Yogurt Gravy RECIPE

Dum Oluv or Dum Aloo is one of the most famous dishes of Kashmiri food for vegetarians. It is cooked with yogurt, ginger powder, fennel and other hot spices to give it a unique flavour and aroma. The Kashmiri Dum Aloo is a mouth watering vegetable recipe with boiled potatoes cooked in a delicious gravy under pressure or dum. This authentic and classical dish is rich and subtly spiced and is served during special parties and served with naan or parathas.

Ingredients Serving: 4

8-10 Baby Potatoes
2-3 Kashmiri Red Chilies
4-5 tsp beaten Yogurt/ Curd
3 tsp Cashew nut paste
1 tsp Caraway seeds
1 tsp Cumin Coriander powder
2 tsp roasted and powdered Fennel seeds
1/4 tsp Hing Powder
a pinch of nutmeg powder
1/4 tsp Dry Ginger Powder
2 tsp freshly made Kashmiri garam masala
3-4 tsp Ghee
1 tsp sugar
Salt to taste

Instructions

To make the kashmiri garam masala, dry roast the following spices and grind them to a powder form- Star Anise-1, Cinnamon- 1 inch stick, Caraway seeds 1 tsp, Cloves-2, Black Pepper Corn-2 to 3 and Bay leaf-1.
Rinse the baby potatoes well and par boil them. Remove the skin and prick them with fork from all sides, keep them aside. (I have not fried the potatoes, you may deep fry after pricking them.)
Soak the kashmiri red chilies in water for 10 minutes and grind them to a fine paste in a grinder. In a mixing bowl take the curd, add the chili paste, sugar, salt, nutmeg, dry ginger and cumin-coriander powder and mix well. Keep aside.
In a pan, heat the ghee, add caraway seeds, hing and fennel powder. Add 1 and 1/2 cup water, while its boiling, stir in the curd mixture slowly and let it cook for 1 minute. Now add the cashew paste to the gravy and bring it to a boil.
Add the boiled baby potatoes into the gravy, mix and cover the pan tightly such that no steam escapes, simmer the gravy for 7-10 minutes. At the end add the kashmiri garam masala, mix and turn off the flame.
Garnish with coriander and serve hot with naan, paratha or any rice dish of your choice.

Similar Recipes