Kashmiri Aloo Dum (कश्मीरी आलू दम)
Kashmiri Aloo Dum is a traditional dish from the beautiful region of Kashmir, known for its rich and aromatic flavors. This vegetarian dish features baby potatoes cooked in a flavorful and creamy yogurt-based gravy, infused with a blend of aromatic spices.
Ingredients
- 500g baby potatoes, boiled and peeled
- 1 cup yogurt
- 1 tsp ginger paste
- 1 tsp fennel powder
- 1/2 tsp dry ginger powder
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/2 tsp clove powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 tbsp ghee (clarified butter)
- 1 bay leaf
- 1/2 tsp asafoetida (hing)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- In a bowl, whisk the yogurt until smooth.
- Add ginger paste, fennel powder, dry ginger powder, cinnamon powder, cardamom powder, clove powder, turmeric powder, and red chili powder to the yogurt. Mix well to make a smooth paste.
- Heat ghee in a pan and add the bay leaf and asafoetida. Sauté for a few seconds.
- Add the yogurt-spice mixture to the pan and cook on low heat, stirring continuously, for 5-7 minutes.
- Add the boiled baby potatoes and salt to the gravy. Mix gently to coat the potatoes with the gravy.
- Cover the pan and let the potatoes simmer in the gravy for 15-20 minutes, stirring occasionally, until the potatoes are tender and the gravy thickens.
- Garnish with fresh coriander leaves and serve hot with steamed rice or naan.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Deep Pan Whisk Spatula Cooking Spoon
Tools
Potato Peeler Mixing Bowl
Serving suggestions
Serving Suggestions: Kashmiri Aloo Dum pairs well with steamed rice, naan, or roti.
Tips & tricks
Tips: Be gentle while mixing the potatoes with the gravy to avoid breaking them. Adjust the spice levels according to your preference.
Cost
$10