Entree: India – Kashmir – दम आलू ➤ Dum Aloo (Slow-cooked spiced baby potatoes in a rich, mildly spiced Kashmiri yogurt-based gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 1½ lb (680 g) small/new potatoes, scrubbed (or 12–14 baby potatoes)
- 3 tbsp (45 ml) vegetable oil or mustard oil
- 2 tbsp (30 g) ghee (clarified butter) or additional oil
- 1 cup (240 g) plain yogurt, well beaten
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 tbsp (15 g) ginger paste or finely grated fresh ginger
- 2 tsp (4 g) garlic paste or minced garlic
- 2 tsp (4 g) Kashmiri red chili powder (for color and mild heat)
- 1 tbsp (8 g) fennel powder (saunf) or finely ground fennel seeds
- 1/2 tsp (1 g) fennel seeds, lightly crushed
- 1/4 tsp (0.5 g) asafoetida (hing) (optional)
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (2 g) roasted cumin powder
- 1/2 tsp (1 g) garam masala (optional)
- 1/4 cup (60 ml) water, plus more as needed
- 1 tbsp (15 ml) lemon juice or dry mango powder (amchur) to taste
- Fresh cilantro or chopped fenugreek leaves (kasuri methi), 2 tbsp (2 g) for garnish

Instructions

1. Parboil the potatoes: place potatoes in a pot, cover with water, add a pinch of salt, bring to a boil and simmer until just tender when pierced with a fork, about 10–12 minutes depending on size. Drain and let cool slightly.
2. Prick or lightly score each potato with a fork for better sauce absorption. Optionally shallow-fry or pan-fry the parboiled potatoes in 2 tbsp (30 ml) oil until lightly golden and blistered. Set aside.
3. In a bowl whisk the yogurt until smooth and add 1/4 cup (60 ml) water to loosen; set aside at room temperature to prevent splitting when cooked.
4. Heat 3 tbsp (45 ml) oil in a heavy-bottomed pan over medium heat. Add crushed fennel seeds and asafoetida; sauté 30 seconds until aromatic. Add chopped onion and cook until soft and golden, about 6–8 minutes.
5. Add ginger and garlic paste and cook 1–2 minutes until raw smell dissipates. Stir in turmeric, Kashmiri red chili powder, fennel powder, and roasted cumin powder; cook the spice mixture 1 minute on low to bloom flavors.
6. Lower the heat and slowly add the beaten yogurt mixture in a steady stream, stirring constantly to prevent curdling. Add 1/4 tsp (1 g) salt (adjust later) and 1/4 cup (60 ml) water; bring to a gentle simmer.
7. Add the browned/parboiled potatoes to the gravy, coating them well. Cover and simmer on low heat for 12–15 minutes, turning potatoes occasionally so they absorb the sauce.
8. Check seasoning and consistency; add more water 1–2 tbsp (15–30 ml) if too thick. Stir in garam masala if using and 1 tbsp (15 ml) lemon juice or 1/2 tsp (2 g) amchur for brightness. Simmer 2 more minutes.
9. Finish with 2 tbsp (30 g) ghee melted over top and sprinkle with chopped cilantro or kasuri methi. Serve hot with naan, steamed rice, or kulcha.