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Dum Aloo is a beloved Indian dish that traces its roots to the beautiful valley of Kashmir. It’s a rich and aromatic curry made by simmering baby potatoes in a luscious, spiced gravy — cooked slowly to let the flavors deepen and mingle. Whether you're looking for a vegetarian showstopper or a comforting weeknight dinner, Dum Aloo offers a perfect blend of indulgence and tradition.
What Makes Dum Aloo Special?
The secret lies in its slow-cooking technique — ‘dum’ — which allows the potatoes to absorb the masala fully, making each bite burst with flavor. This dish has several regional variations: Kashmiri Dum Aloo is yogurt-based and milder, while the North Indian version often uses tomatoes, cream, and a medley of bold spices.
Ingredients
For the Potatoes:
12–15 baby potatoes (or regular potatoes cut into chunks)
Oil for frying
Salt, to taste
For the Gravy:
1 cup yogurt (whisked, at room temperature)
1 tsp ginger powder (saunth)
1 tsp fennel powder
½ tsp turmeric
1 tsp Kashmiri red chili powder (for color)
1 tsp garam masala
2 tbsp mustard oil (or any cooking oil)
A pinch of asafoetida (hing)
Whole spices: 1 bay leaf, 2 cloves, 1 black cardamom, 1 small cinnamon stick
Salt, to taste
Water, as needed
Method
Prep the Potatoes:
Wash and boil the baby potatoes until just tender. Peel the skin.
Prick each potato with a fork so the gravy can seep in.
Shallow or deep-fry them until golden. Set aside on paper towels.
Start the Base:
Heat mustard oil until it starts to smoke. Reduce heat, add hing and whole spices.
In a bowl, mix yogurt with turmeric, chili powder, saunth, and fennel powder
Source : Oh Women
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