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Kashmiri Dum Aloo at Home: Kashmiri Dum Aloo is a great option. It's a popular dish from the traditional Kashmiri Pandit cuisine, using baby potatoes, yogurt, and aromatic spices.

Kashmiri Dum Aloo Recipe

Authentic Kashmiri Dum Aloo Recipe: If you're looking for something unique and flavorful at home, Kashmiri Dum Aloo is a great option. A popular dish from Kashmir's traditional Pandit cuisine, it uses baby potatoes, yogurt, and aromatic spices. The unique feature of this dish is that it doesn't use tomatoes, onions, or cashews. The gravy is made entirely from yogurt and traditional spices like fennel, which give it a distinct flavor and aroma.

How to make it at home?

For this recipe, first take about 10 medium-sized baby potatoes. Cook them in a pressure cooker with a cup of water until the potatoes are half cooked. After the pressure releases, peel the potatoes and prick them lightly with a fork or toothpick. This allows the spices to penetrate the potatoes thoroughly. Heat oil in a pan and fry the potatoes until golden and slightly crispy. If you prefer less oil, you can also bake them in an air fryer or oven until crispy. Remove the cooked potatoes and set them aside.

How to prepare gravy?

Now prepare the gravy. Heat two tablespoons of oil in a pan. Add half a teaspoon of cumin seeds, an inch of cinnamon, two large cardamoms, two small cardamoms, five cloves, and a pinch of asafoetida and lightly fry. Then, turn off the heat and add a teaspoon of Kashmiri red chili powder to prevent the spices from burning and to give a nice color. Now, add half a cup of water and about three-quarters of a cup of well-beaten yogurt. Stir constantly and mix the yogurt thoroughly with the spices so that it doesn't curdle. Next, add a teaspoon of dry ginger powder, two teaspoons of fennel powder, and salt to taste, and mix all the spices thoroughly.

How to mix both?

Now add the fried potatoes to the gravy and stir gently to coat them well with the spices. Adjust the gravy's consistency to your liking, adding half to one cup of water as needed. Cover the pan and cook over low heat for about 30 minutes. Stir occasionally to prevent the spices from sticking to the bottom. When the gravy thickens and a little oil appears on top, add a quarter teaspoon of garam masala and mix well. Your traditional Kashmiri dum aloo is ready. Serve it with hot roti, naan, paratha, or plain rice. Its flavor is even more pronounced if it's cooked within a few hours or eaten the next day, as the potatoes have absorbed the full flavor of the spices by then.