CurryChilli
Dum aloo
Written Serves 41 hour
Kashmiri dum aloo is whole small potatoes, fried until golden and then simmered slowly in a red yoghurt gravy until they drink it in. Pricking the potatoes is what lets the gravy reach the middle.
You will need
- 500 g baby potatoes
- Mustard oil, for frying
- 2 whole dried Kashmiri red chillies
- 2 teaspoons Kashmiri red chilli powder, mixed with 3 tablespoons water
- ¾ cup yoghurt, whisked smooth
- 1 teaspoon ground fennel
- ½ teaspoon dry ginger powder
- A pinch of asafoetida, 2 cloves and 1 black cardamom pod
- 1 cup water
- Salt
Method
- Boil the potatoes until just tender. Peel them and prick each one all over with a fork.
- Fry the potatoes in hot oil until golden, then lift them out.
- Keep two tablespoons of the oil in the pan. Add the asafoetida, cloves, cardamom and whole chillies, then the chilli and water mixture, and cook for a minute.
- Lower the heat and add the yoghurt a spoonful at a time, stirring so it does not split. Add the fennel, ginger and salt.
- Return the potatoes, add the water, cover, and simmer on low heat for fifteen to twenty minutes, until the gravy clings to them.
Made with
Kashmiri Dried Red ChilliesWhole dried Kashmiri red chillies.From₹250
