Dum Aloo Kashmiri (Pandit-Style Saffron-Yogurt Potato Curry)
The signature Kashmiri Pandit dum aloo - small potatoes deep-fried, then slow-cooked (dum) in a thick yogurt-based gravy spiked with kashmiri red chilli, fennel powder, dry ginger and a saffron finish. Strictly NO onion-garlic (Pandit cuisine). Served with kashmiri pulao or steamed rice.
Ingredients
- cinnamon stick — 2 g
- Black Cardamom (optional) — 2 g
- Dry Ginger — 5 g (powdered)
- Curd — 350 g (whisked)
- Turmeric — 2 g
- Kashmiri Mirch (Premium Silk Grade Powder) — 8 g
- Green Cardamom — 3 g
- fennel powder — 12 g
- bay leaf — 1 g
- Mustard Oil — 120 g (frying-and-cooking)
- Saffron — 1 g (soaked-in-warm-water)
- Asafoetida — 2 g
- baby potatoes — 500 g (pricked-with-fork)
- Cloves — 1 g
- salt — 7 g
Method
- Boil 500 g baby potatoes till just soft. Peel skins. Prick all over with a fork - helps absorb the masala.
- Heat 100 g mustard oil to 170°C; deep-fry the potatoes till golden brown all over. Remove and drain.
- Soak 1 g saffron in 30 ml warm water; set aside.
- In a heavy pan, heat the remaining 20 g mustard oil. Add bay leaf, cinnamon, green cardamom, cloves, black cardamom. Bloom 30 sec.
- Lower flame; add 8 g kashmiri chilli powder + 30 ml water - sizzle 10 sec only (kashmiri chilli burns fast).
- Whisk 350 g curd with fennel powder, dry ginger, asafoetida, turmeric, salt. SLOWLY pour into the pan while stirring constantly - prevents curdling.
- Add the fried potatoes. Cover with a tight lid, place a heavy weight on top (dum-style sealing). Cook on the LOWEST flame for 20 min.
- Open lid, drizzle saffron water, cover for 2 more min. Switch off; rest covered 5 min. Serve with steamed rice.
Common questions
- How many calories in one plate of Dum Aloo Kashmiri (Pandit-Style Saffron-Yogurt Potato Curry)?
- 446 kcal per plate.
- How much cooking time?
- 55 min — 20 min prep, 35 min cooking.