Dum Aloo Kashmiri
A light and flavorful Kashmiri-style Dum Aloo made with baby potatoes, curd, and mild spices. Perfect for a healthy Indian meal.
Ingredients
Equipment
Method
- Heat mustard oil in a kadhai until it turns slightly smoky. Lower the flame.
- Add cumin seeds and let them splutter.
- Mix curd with chili powder, fennel powder, and dry ginger powder in a bowl.
- Lower the heat and pour the curd mixture into the kadhai. Stir continuously to avoid curdling.
- Add boiled baby potatoes and coat them well in the masala.
- Add water and salt. Mix well.
- Cover and cook on low flame for 10 to 12 minutes so the potatoes absorb the flavors.
- Once the gravy thickens, switch off the heat and rest it for 5 minutes before serving.
Notes
For a healthier version, use low-fat curd and boil potatoes instead of frying. Adjust water based on how thick you want the gravy.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.