The one thing I love most about potatoes is that they absorb a lot of flavour. And this Kashmiri Dum Aloo has a ton of it. The tangyness of the yogurt, that beautiful toasted fennel seeds flavour, and the heat & spice from the Kashmiri Red Chilli comes all together to create a wonderful dish with these fried baby potatoes. 🥔🌶️
I’ve never cooked or made this before, but this Kashmiri Dum Aloo turned out really nice! Also, if you’re looking for tasty Indian vegetarian recipes, then you must try out this Crispy Okra/Bhindi recipe too.
Ingredients (Serves 4):
12-14 Baby Potatoes
1 Onion (finely chopped)
1 Cup Yogurt
3 tsp Kashmiri Red Chili Powder
2 tbsp Water
1 tbsp Ginger Garlic Paste
1 tsp Coriander Powder
1 tbsp Fennel Powder (roasted)
1 tbsp Kasuri Methi
1 inch Cinnamon Stick
1 Black Cardamom
1 tsp Cumin Seeds
1 Bay Leaf
1 Green Cardamom
1 tsp Salt
Mustard Oil (for frying & cooking)
1. First parboil your baby potatoes in salted water for about 7-8 minutes on high heat. Once done, peel off the skin, poke holes with a fork, sprinkle a little salt and keep aside.
2. Next, in a bowl take 2 tbsp water and mix 3 tsp Red Chilli Powder to make a paste. Take another bowl, and whisk up your yogurt until it is smooth without any lumps. Keep aside.
3. Now take 1/2 cup mustard oil in a kadhai, once the oil is hot & starts to smoke, add your potatoes for frying. Turn to low-medium heat and fry until crisp and golden brown on both sides. Once fried, dry the potatoes on a kitchen napkin for it to soak the oil.
4. In the same kadhai, leave about 2 tbsp Mustard oil and add your spices – Cumin Seeds, Cloves, Cardamoms, Cinnamon, Bay Leaf, Peppercorns; fry for a few seconds and then add your chopped onions and cook until they soften and start to brown.
5. Once onions are cooked, add your Kashmiri Red Chilli paste mixture, stir well, saute for a minute and then add your yogurt and stir immediately to avoid the yogurt from splitting.
6. Add your roasted fennel powder, coriander powder, salt, mix well and then add your fried potatoes. Cook on low heat covered with a lid for about 7-8 minutes until gravy thickens. You can add more water depending on your desired gravy consistency.
7. Garnish with Kasuri Methi and you’re done. Served best with Parathas, Tandoori Rotis or Naan.