About Kashmiri Dum Aloo

Kashmiri Dum Aloo features small, whole potatoes cooked in a rich and aromatic gravy, capturing the essence of Kashmiri cuisine. The dish is defined by its delicate blend of spices, with fennel, ginger, and dried ginger powder creating a unique, slightly sweet flavor profile.

This spicy and delicious Kashmiri Dum Aloo is made by simmering (Dum cooking) baby potatoes in a spicy yogurt-based gravy. It`s one of the most flavorful recipes from Kashmiri cuisine.

Out of all the dishes I prepare with baby potatoes, Kashmiri Dum Aloo is my go-to. It`s easy to make, and I only need to pair it with rice and a side veggie dish or salad.

Recipe: Kashmiri Dum Aloo

1. 1. Flavors: This Kashmiri Dum Aloo recipe stays true to traditional Kashmiri cuisine—sour and spicy, unlike the creamy, sweet gravies found in restaurants made with onions and tomatoes.
2. 2. No Onion, No Garlic: This is a satvik recipe, meaning it contains no onions or garlic, making it suitable for those following a pure vegetarian diet.
3. 3. Baby Potatoes: Baby potatoes are first boiled and then fried until golden. These fried potatoes are then simmered in a gravy made from readymade Kashmiri Dum Aloo masala and yogurt in a deep pan with plenty of oil or ghee. Cream can be added to the gravy to balance the tartness from the yogurt. The baby potatoes absorb the spices and curd flavors while cooking, resulting in a rich and flavorful dish.
4. 4. Quantity: For 4 servings, you’ll need 8-10 baby potatoes, around one cup of yogurt, and about 4-5 tablespoons of readymade Kashmiri Dum Aloo masala powder (adjust according to taste). The masala typically contains both salt and red chili powde
   
   You can serve Kashmiri Dum Aloo with steamed basmati rice, paratha, roti, naan, khasta rotis, or poori. However, it pairs best with steamed basmati rice.

Trivia:

Ever wondered why Kashmiris use dried ginger powder instead of fresh ginger? In contrast to the rest of Indian cuisine, which often uses fresh ginger, Kashmiris historically relied on dried ginger because their remote, mountainous location made it difficult to procure fresh ginger. Hence, dried ginger powder became a staple in Kashmiri cooking.