Kashmiri Dum Aloo (No Onion Garlic) 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 add fennel seeds, ginger paste, and Kashmiri red chili powder. Cook for a minute.
• STEP 3.Add tomato puree, salt, turmeric powder, and garam masala. Cook until the oil separates from the masala.
• STEP 4.Add the boiled potatoes to the gravy and mix well. Cover the pan and cook on low heat for 10-15 minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Pricking the potatoes with a fork helps them absorb the flavors of the gravy better.
• Use Kashmiri red chili powder for its vibrant color and mild heat.
• Adjust the spice level according to your preference by adding more or less chili powder.
• You can add a tablespoon of yogurt or cream to the gravy for a creamy texture.

Storage and Serving

• Leftover 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 Kashmiri Dum Aloo with naan, roti, or steamed rice for a complete meal.