Authentic Kashmiri dum aloo (No onion, no garlic recipe) | kashmiri dum aloo with yogurt

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

kashmiri red chili

🥗Healthier: paprika

💰Cheaper: regular chili powder

Paprika offers a milder flavor with color.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar fresh note.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrition and sweetness.

Pressure cook baby potatoes for 1 whistle. Let the pressure settle down naturally.

Peel the skin of the potatoes. With the help of a toothpick or fork prick some holes all around the potatoes.

Heat oil over medium heat. Add potatoes slowly in hot oil. Let it cook for 30 seconds undisturbed. Slowly stir and cook until it is golden on all sides. Once the potatoes are golden, remove them and keep them on a plate lined with kitchen tissue.

In a small bowl, combine 2 tsp Kashmiri red chili powder with 3 tbsp of water. Set this aside.

In another bowl, combine 3/4 cup thick yogurt, 1/2 tsp dry ginger powder, and 1 tsp fennel powder. Combine and keep it aside.

Heat 2 tbsp oil over medium heat. Add 1 bay leaf, 1-inch cinnamon, 2 green cardamoms, 1 black cardamom, 6 black peppercorns, 2 cloves, 1 tsp cumin, and 1/4 tsp asafoetida. Combine for 30 seconds. Lower the heat.

Add the Kashmiri red chili powder combined with water. Cook it stirring continuously for 30 seconds. Switch off the heat.

Add the yogurt mixture. Cook stirring continuously until well combined. Switch on the heat, set it to low, and cook until the mixture comes to a boil.

Add salt to taste. The masala will start to release oil from the sides.

Add the fried potatoes. Combine well with the masala. Add water to adjust the consistency of the curry. It is a semi-thick curry, don't add more water.

Add 1/2 tsp garam masala. Cover and cook on low heat for 15 minutes. Stir in between at regular intervals to prevent the masala from sticking to the bottom of the pan.

Add coriander leaves. Dum Aloo is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens