Just boiled, cubed and then proceed with the same method. Made another batch of Kashmiri Dum Aloo using whole potatoes. Garnish with a shower of cilantro or coriander leaves and enjoy with rotis, parathas, naan etc. The key to making this dish more delicious is deep frying the potatoes (after steaming them) to lend a lovely texture to the curry! Just boil, peel and poke holes in the potato (to allow the wonderful spices and flavors to infuse into it!) and then cook for about 10 minutes in a yogurt based spicy gravy.Īs potatoes tend to absorb moisture very soon, the curry ends up dry if you let it sit, which we actually love! But if you prefer a gravy like curry, just add more water to the dish and give it a boil. The best part is you can rustle this up with minimal ingredients just yogurt, spice powders like ginger, fennel and coriander along with a bit of heat from red Kashmiri chilli powder for that lovely red color!
Coincidentally, last weekend, I was so thrilled when I found a bag of baby potatoes in the store and could not wait to get back home to make this! I had bookmarked this recipe a long time back and decided to make my version now. I was excited as I get to make this delicious, spicy and oh-so flavorful potato curry to enjoy with my family! This time, our gourmet foodie Facebook group "Healthy Wellthy Cuisines" chose the theme Kashmiri cuisine to present for our bimonthly events.
Infused with aromatic flavors of ginger and fennel powders, it is perfect to enjoy with rice or naan! Kashmiri Dum Aloo – a spicy, delicious no onion-no garlic potato curry from the state of Kashmir in India.
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