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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Ready In 40 minutes
Total Time 40 minutes
Servings: 3 people
Course: Main Course
Cuisine: Indian, Kashmiri
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 500 g Baby potatoes boiled and peeled
  • 1 cup Curd (dahi) whisked, low-fat
  • 2 tbsp Mustard oil
  • 1 tsp Kashmiri red chili powder for color and mild heat
  • 1/2 tsp Fennel powder
  • 1/4 tsp Dry ginger powder (saunth)
  • 1 tsp Cumin seeds
  • 1 cup Water adjust as needed
  • 1 tsp Salt adjust to taste

Equipment

  • Kadhai or deep pan
  • Spatula
  • Mixing bowl

Method
 

  1. Heat mustard oil in a kadhai until it turns slightly smoky. Lower the flame.
  2. Add cumin seeds and let them splutter.
  3. Mix curd with chili powder, fennel powder, and dry ginger powder in a bowl.
  4. Lower the heat and pour the curd mixture into the kadhai. Stir continuously to avoid curdling.
  5. Add boiled baby potatoes and coat them well in the masala.
  6. Add water and salt. Mix well.
  7. Cover and cook on low flame for 10 to 12 minutes so the potatoes absorb the flavors.
  8. 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.