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For this month’s Indian Cooking Challenge, Valli chose a yummy gravy dish from Kashmir. I don’t think I’ve ever made anything Kashmiri and didn’t know that they use ground ginger in cooking. I was excited to try the recipe, but had to make some changes to the recipe due to my husband’s dietary concerns. He doesn’t eat yogurt, I can sneak in couple of spoons of yogurt in a dish but the original recipe from Indian food called for 2½ cups of yogurt, which is a little difficult to camouflage for a super-sensitive dairy hater.

I used the same spices as the original recipe, but changed the sauce ingredients to suit our taste. I used onion paste & cashew butter to make the sauce rich and creamy. I made it in a pressure cooker instead of using the traditional ‘dum’ method due to lack of time. Here is how I made it:

 

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Kashmiri Dum Aloo Yum
Kashmiri Dum Aloo
Course side dish
Cuisine kashmiri
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 12 Baby Potatoes – scrubbed (I peeled them as my potatoes were a little dirty to begin with)
  • 1 onion – large, chopped
  • 2 tsps tomato paste
  • 3 tbsp yogurt
  • 1 tsp Cumin seeds – roasted and ground into a powder
  • 1 tsp mirch Kashmiri Lal powder
  • 1 tsp ginger powder
  • ½ tsp cardamom powder
  • 6 Cloves – roasted and powdered
  • 1 tsp garam masala
  • 1 tsp ginger garlic + paste
  • ½ tsp chili powder Red
  • 2 tbsps Cashew Butter
  • pinch Asafetida (Hing)
  • to taste salt
Course side dish
Cuisine kashmiri
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 12 Baby Potatoes – scrubbed (I peeled them as my potatoes were a little dirty to begin with)
  • 1 onion – large, chopped
  • 2 tsps tomato paste
  • 3 tbsp yogurt
  • 1 tsp Cumin seeds – roasted and ground into a powder
  • 1 tsp mirch Kashmiri Lal powder
  • 1 tsp ginger powder
  • ½ tsp cardamom powder
  • 6 Cloves – roasted and powdered
  • 1 tsp garam masala
  • 1 tsp ginger garlic + paste
  • ½ tsp chili powder Red
  • 2 tbsps Cashew Butter
  • pinch Asafetida (Hing)
  • to taste salt
Kashmiri Dum Aloo
Instructions
  1. Poke the potatoes with a fork and drop them in a bowl of salted water for 20 minutes. Drain the water and set aside in a colander.
  2. In the mean time, heat 2tbsp oil in a large sauté pan. Sauté the potatoes until they are golden brown on all sides. Remove onto a paper towel.
  3. In a bowl whisk together yogurt, ginger powder, cardamom powder, fennel powder, Kashmiri chili powder and ½ cup water. Add the fried potatoes and mix well.
  4. In the same pan used for frying potatoes, add onions and sauté until lightly brown. Add ginger+garlic paste and cook for another minute. Let the mixture cool for a bit and grind into a smooth paste along with cashew butter.
  5. Add 2tsp mustard oil in a pressure cooker, add hing and clove powder and mix well. Add the onion paste and cook for couple of minutes.
  6. Next add tomato paste and cook for 2-3 minutes. Pour ½ cup water and salt, bring to a boil.
  7. Add the potato & yogurt mixture and garam masala, mix well and cover with the lid. Cook on high flame for 1 whistle.
  8. After the pressure releases, open the lid and garnish with coriander leaves and serve with roti or naan.
Recipe Notes

 

 

Thank you Valli for choosing such a flavorful dish for ICC and I hope you wouldn't my tweaking the original recipe. We thoroughly enjoyed the dish and I’ll be making this whenever I get my hands on some baby potatoes.

 

 

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8 thoughts on “Kashmiri Dum Aloo for ICC-November”

  1. I’m not a huge fan of dairy so I love your version of this dish! I know it tastes just as good, if not better, than the original!

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