Kashmiri Dum Aloo
Fried baby potatoes finished in a yogurt gravy with fennel and dry ginger, no onion or garlic
Allergens in Kashmiri Dum Aloo: milk.
Ingredients
Quantities for 4.
- 600g baby potatoes Potatopeeled, pricked all over
- 1 cup, whisked smooth Yogurt
- 2 tbsp Kashmiri Chillithe colour of the dish depends on this
- 2 tsp Fennel Powder
- 1 tsp Dry Ginger Powder
- 3 pods, crushed Cardamom
- 1 Black Cardamomoptional
- 1 small piece Cinnamonoptional
- 3 Clovesoptional
- a good pinch Asafoetida
- 2 tbsp Ghee
- for frying Neutral Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Kashmiri Pandit cooking uses no onion or garlic. Fennel and dry ginger carry the dish instead, which is why both are essential here.
- Prick the potatoes deeply before frying. The holes are how the gravy gets inside during the dum stage.
- Whisk the yogurt completely smooth and add it off the heat, stirring constantly, or it will split.
Method
- Fry the pricked potatoes in hot oil until deep golden and crusted all over, 8-10 minutes. Drain. They should be cooked through but firm.
- Whisk the yogurt with the Kashmiri chilli, fennel powder and dry ginger until there are no lumps. Keep it beside the stove.
- Heat the ghee in a heavy pan, add the asafoetida, cardamom, cinnamon and cloves, and let them bloom for 20 seconds.
- Take the pan off the heat. Pour in the yogurt mixture, stirring without stopping. Return to low heat and keep stirring until it comes to a bare simmer and thickens slightly, about 5 minutes.Constant motion and low heat are what stop yogurt splitting.
- Add the potatoes and salt with about half a cup of hot water. Cover tightly and cook on the lowest possible heat for 15-20 minutes, shaking the pan occasionally.
- Uncover; the gravy should cling to the potatoes and the fat should show at the edges. Rest 10 minutes before serving.
Storage
Keeps 3 days refrigerated and the flavour deepens. Do not freeze; the potatoes turn grainy and the yogurt separates. Reheat over low heat with a splash of water.
Nutrition Low estimate
One serving of Kashmiri Dum Aloo (233 g) is about 312 calories, or 134 calories per 100 g.
Low protein: 6 g a serving, 8% of the calories
| Per serving233 g | Per 100 g | |
|---|---|---|
| Calories | 312 kcal | 134 kcal |
| Protein | 6.1 g | 3 g |
| Carbohydrate | 32.6 g | 14 g |
| of which sugars | 4.4 g | 2 g |
| Fibre | 5.4 g | 2 g |
| Fat | 18.7 g | 8 g |
| of which saturated | 6.4 g | 3 g |
| of which unsaturated | 11.3 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.