Kashmiri Dum Aloo Recipe: A Traditional No-Onion, No-Garlic Curry Recipe

Name: Kashmiri Dum Aloo Recipe: A Traditional No-Onion, No-Garlic Curry
Total time: 65 min
Yield: 4
Cuisine: Kashmiri

Recipe By Slurrp Editorial

Kashmiri Dum Aloo is a traditional dish made with baby potatoes cooked in a tangy yoghurt-based gravy that has mustard oil, fennel, dried ginger and Kashmiri red chilli. Made without using onion, garlic or tomato, this traditional recipe gets its taste from a carefully mixed blend of spices.

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Kashmiri Dum Aloo Recipe: A Traditional No-Onion, No-Garlic Curry

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Ingredients for Kashmiri Dum Aloo Recipe: A Traditional No-Onion, No-Garlic Curry Recipe

125 g Baby Potatoes
1.75 tbsp –mustard oil
As required For frying
As required ½ tsp salt
As required Water
As required For boiling
1/4 cup Thick Yoghurt
As required whisked
1/4 tbsp ½fennel powder
1/4 tsp dry ginger powder (Sonth)
1/4 tsp ½kashmiri red chilli powder
As required ¼ tsp turmeric powder
1/4 nos pinch asafoetida (hing)
As required ½ tsp cumin powder
1/4 nos black cardamom
3/4 nos Cloves
As required ½ tsp shahi jeera
1/4 nos small bay leaf
1/2 tbsp mustard oil
1/4 cup Water
As required Salt
As required to taste

Directions: Kashmiri Dum Aloo Recipe: A Traditional No-Onion, No-Garlic Curry

STEP 1.Wash the baby potatoes thoroughly and then boil them in salted water until partially cooked, but not totally soft. Drain, cool a bit and peel them.
STEP 2.Prick each potato with a fork or toothpick. This helps the yoghurt and spice gravy to soak into the potatoes while they cook.
STEP 3.In a kadai, heat mustard oil until it reaches the smoking point, then lower the flame. Fry the potatoes until the surface turns evenly golden and a bit crisp.
STEP 4.In a bowl, whisk the yoghurt until totally smooth. Mix in fennel powder, dry ginger powder, Kashmiri red chilli powder, turmeric and a pinch of salt.
STEP 5.In a heavy pan, heat 2 tbsp mustard oil; add bay leaf, black cardamom, cloves and shahi jeera. Let the whole spices bloom and release their fragrance, then add hing.
STEP 6.Mix the remaining Kashmiri chilli powder with a little water and add it to the pan. Cook for a short span on low heat, then add the yoghurt mixture slowly while mixing constantly to prevent it from splitting.
STEP 7.Add water and let the gravy simmer on low flame. Add the fried potatoes and salt to this, making sure the potatoes are well covered with the spiced yoghurt gravy.
STEP 8.Cover the pan tightly and cook on a low flame for about 10 to 15 minutes.
STEP 9.Remove the lid and check the consistency. The gravy should stick to the potatoes rather than being too thin. Simmer uncovered for another 2–3 minutes if required.
STEP 10.Finish with a little mustard oil from the pan, if desired, and serve the Dum Aloo hot with steamed rice or hot rotis.

Nutrition
value

calories per serving

< 1 g Fat3 g Protein17 g Carbs4 g FiberOther

Current Totals

Fat
< 1g
Protein
3g
Carbs
17g
Fiber
4g

MacroNutrients

Carbs
17g
Protein
3g
Fiber
4g

Fats

Fat
< 1g

Vitamins & Minerals

Calcium
71mg
Iron
2mg
Vitamin A
821mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
52mcg
Vitamin B12
0mcg
Vitamin C
52mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
47mg
Manganese
< 1mg
Phosphorus
73mg
Selenium
3mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Slurrp Editorial