Baby potatoes slow-cooked in a rich aromatic gravy using the dum technique. Originally from Kashmir with both Kashmiri and Punjabi variations.
Nutrition & Info
374
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ dairy
Equipment Needed
heavy-bottomed pan
lid
Instructions
-
1
Boil baby potatoes until just tender, peel, prick with a fork, and lightly fry until golden.
-
2
Whisk yogurt until smooth. Heat ghee and add asafoetida.
-
3
Add pureed onions and tomatoes, cook until oil separates.
-
4
Add spice powders and whisked yogurt, stir to prevent curdling.
-
5
Add fried potatoes, cover tightly and cook on very low heat (dum) for 20 minutes.
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Did You Know?
The Kashmiri version uses no onions or garlic, relying on yogurt, fennel, and dry ginger for its distinctive flavor.
Chef's Notes
Equipment Tips
- heavy-bottomed pan
- lid
The Story Behind Dum Aloo
Originated in the Kashmir Valley where the dum pukht slow-cooking technique was refined during Mughal times.
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