Kashmiri Pandit Dum Aloo
Whole baby potatoes fried and simmered in a fiery red curd-based gravy flavoured with fennel and dry ginger, without onion or garlic.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Kadai
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 14 g
- carbs
- 30 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 260 kcal
Instructions
- 1
Boil the baby potatoes until just tender. Peel them and prick all over with a fork.
- 2
Heat mustard oil and deep fry the potatoes until golden and blistered. Drain them well.
- 3
In the same oil, sizzle the asafoetida, cardamom and cloves.
- 4
Lower the heat. Add Kashmiri chilli powder mixed with a little water, stirring quickly so it does not burn.
- 5
Take the pan off direct heat. Whisk in the curd, stirring continuously until smooth.
- 6
Return the pan to low heat. Add fennel powder, dry ginger powder and salt.
- 7
Add the fried potatoes and a little water. Cover and simmer on low heat for 12-15 minutes.
- 8
Serve once the gravy thickens and coats the potatoes well.
Chef's tips
Pricking the potatoes helps them absorb the gravy. Keep the heat low after adding curd so it does not split.
Ingredient substitutions
- baby potatoes → quartered regular potatoes
Storage
Keeps well refrigerated for up to 3 days.
Reheating
Reheat on low flame with a splash of water.
Common mistakes to avoid
- •Skipping the pricking step, which leaves the potatoes bland inside.
- •Adding curd on high heat.
Serving suggestions
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