Get ready to transport your taste buds to the vibrant streets of India with our recipe for Kashmiri Dum Aloo, a beloved spiced potato dish that's sure to become a staple in your kitchen. This mouthwatering recipe is a masterclass in balancing flavors, with the perfect blend of aromatic spices, tangy heat, and comforting potatoes. Whether you're a seasoned cook or a curious foodie, this recipe is sure to delight and inspire. So, what are you waiting for? Dive in and learn the secrets to making this iconic Indian dish that will leave your family and friends begging for more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500 grams baby potatoes, boiled and peeled
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel powder
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by boiling the baby potatoes in salted water until they are tender, which usually takes about 15-20 minutes. Once cooked, drain the potatoes and let them cool slightly before peeling.
- In a large, heavy-bottomed pan or kadhai, heat 2 tablespoons of mustard oil over medium heat. Allow the oil to heat until it starts to shimmer, but do not let it smoke.
- Add 1 teaspoon of cumin seeds to the hot oil. Sauté the cumin seeds for about 30 seconds until they start to crackle and release their aroma.
- Next, reduce the heat to low and add 1 teaspoon of fennel powder and 1 teaspoon of Kashmiri red chili powder to the pan. Stir the spices quickly to avoid burning them, cooking for about 15-20 seconds to toast the spices.
- Carefully add the boiled and peeled baby potatoes to the pan. Stir gently to coat the potatoes in the spice mixture, ensuring they are well covered without breaking them.
- Season with salt to taste, and then add about 1 cup of water to the pan. Stir to combine, then cover the pan with a lid and let it simmer on low heat for about 15-20 minutes. This will allow the potatoes to absorb the flavors of the spices.
- After the cooking time, check the potatoes for doneness. They should be tender and infused with the spices. If the gravy is too thin, you can increase the heat and cook uncovered for a few minutes to thicken it.
- Once done, remove the pan from heat and let it sit for a few minutes. Garnish with freshly chopped coriander leaves before serving.
- Serve the Kashmiri Dum Aloo hot with steamed rice, naan, or roti, and enjoy the rich and aromatic flavors of this classic Indian dish.
Tips
- • To ensure your potatoes are perfectly cooked, check on them frequently while they're simmering in the spice mixture. You can also adjust the amount of water to achieve your desired consistency. • For an extra boost of flavor, use high-quality Kashmiri red chili powder, which has a distinct, slightly sweet heat. • Don't overcrowd the pan when adding the potatoes, as this can cause them to break apart. Instead, add them in batches if necessary, to ensure they're well coated in the spice mixture. • Experiment with different types of potatoes, such as Yukon gold or red bliss, for a unique twist on this classic recipe. • To make this recipe more substantial, serve it with a side of naan or roti, and a dollop of raita (a yogurt and cucumber sauce) to cool down the palate.
Nutrition Facts
Calories: 131kcal
Carbohydrates: 23g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
