Kashmiri Dum Aloo

Ingredients

• 0.5 kg baby Potatoes (boiled and peeled)
• Mustard oil (for deep frying)
• 12 dried Kashmiri red chilli (up to 15, or according to taste)
• 20 Cashews (up to 25)
• 500 g Curd (not too sour; whisked)
• 2 tbsp Mustard oil (for the gravy base)
• 1 tsp Cumin seeds
• 1 tsp Fennel powder
• 0.5 tsp Asafoetida
• 1.5 tsp Coriander powder
• 1 tsp Red chilli powder
• 0.5 tsp Turmeric
• 1 tsp Kashmiri red chilli powder
• Salt (to taste)
• 1 tsp dried Fenugreek leaves (Kasuri methi)
• 1 tsp Garam masala
• Coriander leaves (fresh, for garnish)

Steps

1. 1

   Boil the baby potatoes until tender, then peel them.

2. 2

   Heat mustard oil in a pan for deep frying. Fry the peeled potatoes until they are golden brown and crispy on the outside. Remove and set aside.

3. 3

   Soak the dried Kashmiri red chillies and cashews in hot water for about 15-20 minutes, then grind them into a smooth paste.

4. 4

   In a large bowl, whisk the curd until smooth. Add the prepared chili-cashew paste to the curd and mix well.

5. 5

   In a separate pan, heat 2 tablespoons of mustard oil. Add the cumin seeds, asafoetida (hing), and fennel powder.

6. 6

   Turn off the flame briefly to prevent the spices from burning. Add the coriander powder, red chilli powder, turmeric, and Kashmiri red chilli powder.

7. 7

   Turn the flame back on to low and pour in the curd-paste mixture. Stir continuously to prevent the curd from curdling until the mixture reaches a boil.

8. 8

   Add salt to taste and the fried potatoes to the gravy. Cover and simmer on low flame for 10-15 minutes to allow the flavors to penetrate the potatoes.

9. 9

   Finish the dish by stirring in the kasuri methi, garam masala, and fresh coriander leaves. Serve hot.

Notes

Ensure the curd is at room temperature and whisked well before adding to the pan to prevent curdling. Stirring continuously until the first boil is crucial.

Nutrition per serving

• main
• vegetarian
• Indian
• spicy
• lunch
• dinner
• potato