SPICY AROMATIC POTATO CURRY (KASHMIRI DUM ALOO RECIPE)- No Onion Garlic Recipe

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.

Cook baby potatoes in a pressure cooker and peel them.

Use a fork or skewer to poke holes in the potatoes to allow the gravy to seep in.

Heat a pan on medium low heat and roast green cardamoms and fennel seeds until aromatic, being careful not to brown them too much.

Grind the roasted spices into a powder using a spice grinder or mortar and pestle.

Heat mustard oil in a pan until it starts smoking, then reduce to medium low heat.

Gently add the potatoes to the hot oil and sprinkle with salt; fry until golden brown.

In a bowl, mix 1/3 cup plain yogurt with 1/4 cup water and 1 tablespoon kashmiri red chili powder, stirring well to prevent separation.

Once the potatoes are golden, add 2 more tablespoons of oil to the pan, then add cumin seeds, cloves, and a pinch of asafoetida; turn off the heat.

Immediately add the yogurt mixture to the pan, stirring vigorously to prevent separation, then turn the heat back on to medium low.

Continue stirring until the yogurt comes to a boil, then stir frequently until oil separates and rises to the surface.

Add ground cumin, fennel, cardamom powder, and 4 tablespoons of water; stir on low heat for 1 minute.

Add the fried potatoes to the pan, followed by 1.5 cups of hot water and salt, considering the salt added while frying.

Cover and cook for 12 minutes, stirring occasionally to prevent sticking.

After 12 minutes, if the gravy is too thick, add another 1/2 cup of water and a little sugar to balance the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens