Kashmiri Dum Aloo
 
Prep time
Cook time
Total time
 
Kashmiri Dum Aloo is a cherished delicacy that hails from the beautiful valley of Kashmir. This aromatic and flavorful dish is unique as it is prepared without the usual trio of onion, garlic, and tomatoes, making it perfect for those who follow a strict no-onion, no-garlic diet or are looking for a lighter yet delicious option.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
  • 15-20 Baby Potatoes
  • For Cashew Chili Paste
  • 5-6 Cashew Nuts
  • 3-4 Kashmiri Whole Dry Chilies
  • For Yogurt Sauce
  • 1 cup Yogurt/Dahi
  • 2 tsp Kashmiri Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Fennel Seeds Powder
  • 1 tsp Dry Ginger Powder
  • 1 tsp Garam Masala
  • 2 tsp Coriander-Cumin Powder
  • Other Ingredients
  • ¼ cup Mustard Oil/Cooking Oil
  • 1 tsp Caraway Seeds/Shah Jeera
  • 1 tsp Cumin Seeds/Jeera
  • ½ tsp Asafetida/Hing
  • 2 Big Cardamom/Badi Elaichi
  • 2-3 Cloves/Laung
  • 1 Small Piece of Dalchini/ Cinnamon
  • 1-2 Bay Leaves/Tej Patta
  • 1 Small Piece of Mace/Javintri (opt.)
  • 1 tsp Grated Ginger/Adrak
  • 2 Green Chili Silted and Chopped/Hari Mirch
  • 1 tsp Sugar(opt.)
  • Salt as Per Taste
  • 1 tsp Kasoori Methi
  • 2-3 tbsp Chopped Coriander Leaves
  • 2 tbsp Fresh Cream for Garnishing (opt.)
Instructions
  1. For Cashew Paste
  2. Soak dry chilies and cashew nuts in a hot water about an hour, then drain, blend and make a smooth paste, set aside.
  3. For Yogurt Sauce
  4. In a mixing bowl add yogurt, chili powder, turmeric, garam masala, dry ginger powder, fennel seeds powder, coriander-cumin powder, whisk it well and make a smooth sauce. Set aside.
  5. Process
  6. In a pressure cooker add washed baby potatoes with enough water and little salt and cook about 2 whistles or parboil in a big pot, do not overcook, each potato should be cooked but firm.
  7. Remove skin of each potato and keep aside.
  8. In large cooking pan, heat oil, add boiled potatoes, stir fry and cook until golden brown all the side.
  9. Remove golden brown and crisp potatoes from the oil and keep aside.
  10. In a same hot oil add shah jeera, jeera and hing, then add badi elaichi, laung, Javintri, Dalchini, bay leaves and stir for a few seconds.
  11. Now add grated ginger, chopped green chilies and cashew paste, stir and cook about a minute on medium flame.
  12. Now add yogurt sauce mix, stir and cook on medium flame until oil starts separating, sauce will look bright orange in a color and slightly thick in a texture.
  13. Now add cooked potatoes, sugar, salt and 1 cup of water. Mix it well, cover with heavy lid and cook it about 8-10 minutes on low to medium flame, allow potatoes to absorb the sauce. Kashmiri dum aloo is ready.
  14. Sprinkle kasoori methi and chopped coriander leaves over cooked curry, mix it and serve.
  15. Garnish with fresh cream before serving and enjoy with steamed rice or roti.
Notes
Always use fresh dahi/yogurt, if yogurt is sour, strain and remove sour liquid and then use.
You can skip cashew nuts if you are allergic to it, instead use 1 tsp roasted chickpeas flour.
You can skip green chilies and adjust the spice level as per your preferences.
You can deep fry or air fry boiled potatoes if you want.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/kashmiri-dum-aloo/