Kashmiri Dum Aloo is a flavorful, spicy, warming, and tangy dish made with baby potatoes slow-cooked in a yogurt-based gravy. This authentic recipe from Kashmiri Pandit cuisine is prepared without onion and garlic, featuring aromatic spices both whole and ground, combined with curd (yogurt). Serve this robust dish with steamed rice for a comforting meal.
About Kashmiri Dum Aloo
Dum Aloo is a popular Indian potato-based gravy dish with many regional variations. This post shares an authentic spicy version of Kashmiri Dum Aloo, also known as ‘Dum Olav’ in the Kashmiri language. This typical preparation from Kashmiri Pandit cuisine is a no onion, no garlic recipe.
This delectable dish features baby potatoes simmered in a spicy curd-based gravy. It is frequently prepared in my home because it pairs well with steamed basmati rice or flatbreads like roti, naan, or paratha.
Interestingly, dried ginger powder is preferred in Kashmiri cuisine due to the region’s historical difficulty in sourcing fresh ginger, which has influenced its culinary traditions.
About The Recipe
This Kashmiri Dum Aloo recipe was adapted from a small cookbook filled with Kashmiri dishes. Over the years, I have perfected it, and it has consistently been a hit. The flavors are warming, sour, and spicy, differing from the creamy, sweet gravies commonly found in restaurants.
Baby potatoes are parboiled and then fried in mustard oil, infusing them with a sharp aroma. They are then simmered in a gravy that allows them to absorb the spices and yogurt flavors. I recommend using Kashmiri red chili powder for its mild heat and vibrant color.
While there are many variations of this dish across India, this traditional recipe stands out for its unique flavor profile. If you’re a fan of potato dishes, consider trying other variations like Mughlai Dum Aloo or Banarasi Dum Aloo.
How to Make Kashmiri Dum Aloo
Boil Baby Potatoes
- Rinse 500 grams of baby potatoes thoroughly to remove any dirt.
- In a pan, add 3.5 cups of water and the potatoes.
- Boil the potatoes on medium to high heat until they are half-cooked, about 9 to 10 minutes.
- Drain the water and let the potatoes cool to room temperature.
- Peel the potatoes, taking care to do it while enjoying some music or a show.
- Poke holes in the potatoes with a fork or skewer to allow the flavors to penetrate during cooking.
More Preparation
- Whisk 6 tablespoons of fresh full-fat curd until smooth and set aside.
- In a small bowl, mix 1 tablespoon of Kashmiri red chili powder with 2 tablespoons of water to form a smooth paste.
Fry Baby Potatoes
- Heat ¾ cup of mustard oil in a pan until it begins to lightly smoke.
- Add the parboiled, peeled potatoes and fry them on medium-low heat.
- Turn the potatoes with a slotted spoon until they are golden and crispy on all sides.
- Remove the potatoes and place them on kitchen paper towels to absorb excess oil.
Make Gravy
- In another pan, heat 2 tablespoons of mustard oil over low heat. Add a pinch of asafoetida and stir.
- Add the prepared chili paste and stir carefully to avoid splattering.
- Reduce the heat and add the whisked curd, stirring continuously to prevent curdling.
- Add 1¼ to 1½ cups of water and mix well.
- Add 1 tablespoon of fennel powder, along with whole spices like caraway seeds, cinnamon, cloves, black cardamom, and black peppercorns.
- Stir in ½ tablespoon of dry ginger powder and mix thoroughly.
- Add the fried baby potatoes to the gravy, season with salt, and mix well.
- Cover the pan and cook on low to medium heat for 8 to 10 minutes, allowing the flavors to meld and the gravy to thicken.
- Serve hot with steamed basmati rice or Indian flatbreads.
