I ate dum aloo for the first time at a wedding in Srinagar. The potatoes arrived in a thick, red-orange gravy, and I could not tell what made it taste so different from every other potato curry I had eaten. It was the mustard oil. The sharp, pungent kick of mustard oil fried with cloves, cumin seeds, and asafoetida, then mellowed with yoghurt and a spice mix of ground ginger, aniseed powder, and red chili.
The potatoes are boiled, peeled, pricked all over with a toothpick, and fried in mustard oil until golden before they go into the sauce. The pricking lets the gravy soak in. By the time the sauce has thickened around them on low heat, each potato is stained red through to the centre. I make this every time I want to feel like I am back at that table in Srinagar.
Tips for Making Kashmiri Dum Aloo
Fry the potatoes until golden on all sides
Boil them until just tender, then peel and prick them. The toothpick holes are not cosmetic. They let the gravy penetrate the potato during the slow cooking. 
Fry in mustard oil until golden on every side. Do not skip this step. The fried exterior holds the potato together in the sauce and gives it a different texture than a boiled potato.
Beat the yoghurt before adding it
Half a cup of yoghurt beaten with a little water until smooth. If you add cold yoghurt straight to hot oil and spices, it curdles.
Lower the heat before adding the yoghurt and stir continuously. The sauce should be smooth, not grainy. Once the oil starts separating at the edges, the yoghurt is cooked.
Kashmiri Dum Aloo: Spiced Potatoes
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Spiced potatoes simmered in a fragrant yogurt sauce. A flavorful side dish perfect for any occasion.
Ingredients
- 1 lbs (454 g) Potatoes
- 1 tsp Cumin Seeds
- 3 Cloves
- 1 pinch Asafoetida
- 2 tsp Red chili powder
- 1/2 tsp Turmeric
- 1 tsp Ground ginger
- 1 tsp Aniseed powder
- 1/2 cups (118 ml) Yoghurt
- 1 tsp Garam masala
- 1 tsp Powder 1 black cardamom,1/2 inch cinnamon and black pepper
- Salt
- 1/2 cups (118 ml) Mustard Oil
Instructions
- Boil the potatoes until tender. Once cool, peel and prick the potatoes all over with a toothpick. Set aside.
- Heat some oil in a wok or deep dish and fry the potatoes until golden on all sides. Strain with a slotted spoon and set aside in a tray.
- Add about 1/4 cup of oil back into the wok and add cloves, cumin, and asafoetida.
- Stir, lower the heat, and slowly add the red chili and turmeric along with a tablespoon of water. Make sure not to burn the chili and turmeric.
- Stir until the oil separates from the sides and mixes with the chili/turmeric for about 3-4 minutes, stirring continuously.
- Beat the yogurt with a little bit of water to smooth. Add the beaten yogurt to the mixture while still stirring.
- Add the ground aniseed and ginger and continue to cook constantly, stirring until you see oil separating.
- Add the potatoes and mix thoroughly so that they are coated in the mixture. Add just enough water to cover the potatoes.
- Cook on low heat until oil separates and the sauce thickens. Add a little water if too dry.
- Add garam masala and the cardamom spice mix. Adjust the seasonings.
- Serve hot with your favorite bread or rice.
Notes
- For a richer flavor, use Greek yogurt instead of regular yogurt.
- To prevent the potatoes from breaking during frying, ensure they are completely dry before adding them to the hot oil.
- Leftover Kashmiri Dum Aloo can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What is mustard oil?
A pungent cooking oil pressed from mustard seeds, common in Kashmiri and Bengali cooking. It has a sharp, almost wasabi-like heat when raw that mellows with cooking. Available at Indian grocery stores. If unavailable, use a neutral oil, but the flavour will be different.
What is aniseed powder?
Ground anise seeds. In Kashmiri cooking, it is used more than garam masala in many dishes. It has a mild, slightly sweet, licorice-like flavour. If you cannot find it, fennel seed powder is the closest substitute.
Can I use baby potatoes?
Yes. Baby potatoes work well because they cook faster and you do not need to cut them. Prick them all over and fry whole. The cooking time in the sauce may be slightly shorter.
