Name: Kashmiri Dum Aloo
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (50 ml) filtered mustard oil (see Note); Generous pinch of ground cloves; ½ teaspoon ground roasted cumin; ½ teaspoon garam masala (spice mix); ½ teaspoon ground green cardamom; 1 teaspoon ground ginger; 2 tablespoons ground fennel; 2 cups (500 grams) plain yogurt; 5 or 6 Kashmiri red chiles, ground; 1 quart (800 ml) vegetable oil; 2¼ teaspoons table salt; 20 small baby potatoes, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

The typical dum aloo served in most restaurants, even in India, is very different from the Kashmiri recipe here. However, I prefer this version. I make it a point to find good-quality baby potatoes, as they will make or break the dish.

Ingredients

20 small baby potatoes, peeled
2¼ teaspoons table salt
1 quart (

Method

Prick the potatoes all over with a fork.
Add 1 teaspoon of the salt to 2 cups (400 ml) water in a deep bowl and soak the potatoes for 15 minutes. Drain and pat dry.