Kashmiri Dum Aloo Recipe

Cooking Directions

• STEP 1.Boil the baby potatoes until they are tender. Peel the potatoes and prick them with a fork.
• STEP 2.Heat oil in a pan and fry the potatoes until they turn golden brown. Remove and keep aside.
• STEP 3.In the same pan, add cumin seeds, asafoetida, and ginger-garlic paste. Saute until fragrant.
• STEP 4.Add tomato puree, Kashmiri red chili powder, turmeric powder, and salt. Cook until the oil separates.
• STEP 5.Whisk yogurt with water and add it to the pan. Cook for a few minutes.
• STEP 6.Add the fried potatoes and simmer for 10-15 minutes until the flavors are well absorbed.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Pricking the potatoes with a fork helps in absorbing the flavors of the gravy.
• Use Kashmiri red chili powder for its vibrant color and mild heat.
• Adjust the consistency of the gravy by adding more or less water as per preference.

Storage and Serving

• Kashmiri Dum Aloo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with naan, rice, or roti for a complete meal.