Kitchen Recipe Collection
Indian Dum Aloo
Authentic Kashmiri Dum Aloo featuring deep-fried baby potatoes slow-cooked in a fiery red, yogurt-based gravy infused with fennel and ginger.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- baby potatoes
- mustard oil
- yogurt
- kashmiri red chili powder
- fennel powder (saunf)
- dry ginger powder (saunth)
- asafoetida (hing)
- black cardamom
- cinnamon
Equipment
- Frying pan
- Heavy-bottomed pot with a tight lid
Instructions
- 1
Boil Potatoes
Boil baby potatoes in salted water until they are just tender (do not overcook). Peel them.
- 2
Prick Potatoes
Using a fork or toothpick, prick the peeled baby potatoes deeply all over. This allows the oil and spices to penetrate to the core.
- 3
Deep Fry
Heat mustard oil in a pan. Deep fry the pricked potatoes on medium heat until they develop a tough, golden-brown crust. Drain and set aside.
- 4
Prepare Spice Paste
In a bowl, mix Kashmiri red chili powder (generously), fennel powder, dry ginger powder, and a little water to form a paste.
- 5
Heat Oil
In a heavy-bottomed pot, heat a few tablespoons of the mustard oil used for frying.
- 6
Temper Spices
Add a pinch of asafoetida (hing), a black cardamom, and a cinnamon stick.
- 7
Cook Spice Paste
Add the spice paste to the oil. Sauté for a minute until the oil turns bright red.
- 8
Add Yogurt
Lower the heat entirely. Gradually whisk in thick, smooth yogurt, stirring continuously in one direction so it doesn't curdle.
- 9
Simmer Gravy
Cook the yogurt mixture until the oil separates. Add a cup of hot water and salt to form the gravy.
- 10
Add Potatoes
Drop the deep-fried potatoes into the boiling red gravy.
- 11
Dum (Slow Cook)
Cover the pot with a tight lid (seal it with dough if possible). Cook on the lowest heat ('Dum') for 15-20 minutes.
- 12
Serve
Turn off the heat. The potatoes will have soaked up the spicy, fennel-scented gravy. Serve hot with steamed rice or flatbreads.
Cooking Tips
- Pricking the potatoes and deep-frying them is absolutely essential. It creates a crust that withstands the slow cooking while allowing the inside to absorb the gravy.
- Like Rogan Josh, authentic Kashmiri Dum Aloo uses no onions, garlic, or tomatoes.
Variations
- Punjabi Dum Aloo: A totally different dish with a rich, creamy onion-tomato-cashew gravy.
Chef's Notes & Storage
- A masterpiece of Kashmiri Pandit cuisine, renowned for its brilliant red color and deep, earthy flavors.
Nutrition Estimate
340 calories · 6g protein · 32g carbs · 22g fat · 4g fiber per serving
