Entree: Pakistan – Kashmir / Gilgit-Baltistan – دم آلو ➤ Dum Aloo (Slow-cooked spiced potatoes in a rich yogurt and spice gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1.5 lb (700 g) small waxy potatoes, peeled and pricked with a fork
- 1 cup (240 g) plain full-fat yogurt, whisked until smooth
- 2 tbsp (14 g) Kashmiri red chili powder (for color and mild heat)
- 1 tbsp (6 g) fennel powder (saunf)
- 1 tsp (5 g) dry ginger powder (sonth)
- 1/4 tsp (0.5 g) asafoetida (hing)
- 4 tbsp (60 ml) vegetable oil or mustard oil
- 1 tbsp (15 g) ghee (clarified butter), optional for finishing
- 1 tsp (5 g) garam masala
- 1/2 tsp (2.5 g) turmeric
- 1/2 cup (120 ml) water
- 1 tsp (6 g) salt, adjust to taste
- 1 tsp (4 g) sugar, optional (balances yogurt tang)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Parboil the peeled potatoes in salted boiling water until just tender when pierced, 10–12 minutes; drain and let cool slightly. Prick each potato 2–3 times with a fork.
2. Heat 3 tablespoons (45 ml) of the oil in a wide pan over medium-high heat. Shallow-fry the potatoes, turning, until golden and blistered on all sides, about 6–8 minutes; remove and set aside.
3. In a bowl, combine the whisked yogurt, Kashmiri chili powder, fennel powder, dry ginger, turmeric, and salt; mix until fully incorporated.
4. Wipe the pan clean, add the remaining 1 tablespoon (15 ml) oil and reduce heat to low. Add the asafoetida; immediately and slowly add the spiced yogurt mixture while stirring constantly to prevent splitting. Cook on very low heat 3–4 minutes until the yogurt thickens slightly.
5. Stir in garam masala, sugar (if using), and 1/2 cup (120 ml) water to loosen the sauce. Return the fried potatoes to the pan, spooning sauce over them to coat.
6. Cover the pan tightly (for the "dum" effect) and simmer gently on the lowest heat for 15–20 minutes, turning the potatoes once, until the flavors meld and the gravy thickens.
7. Finish with 1 tablespoon (15 g) ghee drizzled over (optional) and sprinkle chopped cilantro. Serve hot with naan or steamed rice.