Kashmiri Dum Aloo | Curried Baby Potatoes

Kashmiri dum aloo (curried baby potatoes). A delicious bowl of this baby potato curry is the perfect way to warm up on a cool, crisp evening. Make this right in your kitchen and embrace the rich flavors of aromatic spices.

From your favorite Sunday roast to the perfect grilled fish, potato is one of the few vegetables that go with everything. I love roasted baby potatoes, but have ever tried them in a curry?

Well, I’m here to introduce you to a very classic Kashmiri curry made with these cute little potatoes – Kashmiri dum aloo. Baby potatoes cooked in a rich sauce loaded with spices.

Ok, to make the curry, start with boiling and peeling the baby potatoes. Prick the potatoes with a fork so they will absorb all the flavors from the marinade. Lightly coat the potatoes with a little ground turmeric and red chili powder. Don’t forget to season. At this stage, you can either deep fry or shallow fry the potatoes. I opted for the latter method as it’s healthier.

Now, you’ll need to make the sauce for this Kashmiri dum aloo. First, make an onion paste with sautéed onions, ginger, garlic and a few dried spices. Next, the onion paste is cooked alongside more spices, tomato paste and yogurt to create a very rich texture. For the final touch, simmer the sauce with garam masala, dried fenugreek leaves and coriander (cilantro) leaves.

Once the sauce is ready, add in the fried baby potatoes and simmer for about 10 minutes. The potatoes will absorb the flavors from the sauce to create an amazingly lip-smacking curry.

Now all you need is your favorite paratha or roti to mop up the delicious sauce. Seriously good!

 

More vegetarian side dish recipes:

• Sweet Potato Chickpea Curry
• Chickpea Masala | Easy Chana Masala
• Sweet Potato Chickpea Curry
• Mushroom Korma 
• Aloo Gobi | Indian Potatoes and Cauliflower
• Dal Tadka | Lentils Curry  Restaurant Style
• Dal Palak / Lentil and Spinach Curry
• Palak Paneer | Spinach Paneer Curry
• Spinach Yogurt Curry | Palak Moru Curry
• Cauliflower and Potato Curry

Yield: 4

Kashmiri Dum Aloo | Curried Baby Potatoes

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Baby potatoes cooked in rich aromatic sauce

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

Marinate and fry potatoes:

• 15 baby potatoes
• 1/2 tsp ground turmeric (turmeric powder)
• 1/2 tsp Kashmiri chili powder
• Salt to taste

Onion paste:

• 2 cardamom pods
• 3 cloves
• 1 cinnamon stick
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 cup chopped onions
• 3 garlic cloves, sliced
• 1” fresh ginger, peeled and sliced

Dum aloo:

• 1 tbsp oil
• 1/2 tsp ground turmeric (turmeric powder)
• 1/2 tsp ground coriander (coriander powder)
• 1/2 tsp Kashmiri chili powder
• 2 tbsp tomato paste
• 1/4 cup yogurt, lightly whisked
• 1 tsp garam masala
• 1 tsp crushed dried fenugreek seeds (kasuri methi)
• 2 tbsp chopped coriander (cilantro) leaves
• Salt to taste

Instructions

Cook potatoes:

1. Place potatoes in a large pot. Cover with water. Cook until tender. Alternatively, cook the potatoes in a pressure cooker for one whistle. Drain. Allow to cool. Peel the skin and prick them using a fork.

Marinate and fry potatoes:

1. Place potatoes in a bowl. Add turmeric powder and red chili powder. Season with salt. Toss to coat.
2. Meanwhile heat oil in a frying pan over medium-high heat. Add potatoes. Fry until golden brown. Remove from pan. Set aside.

Onion paste:

1. Add oil (if needed) into the same pan. Add cardamom pods, cloves, cinnamon stick, cumin seeds and fennel seeds. Sauté, stirring occasionally, for about 2 minutes or until fragrant. Add onions, garlic cloves and ginger. Sauté, stirring occasionally, for 2-3 minutes or until slightly browned. Leave to cool. Transfer onion mixture to a food processor. Process to a smooth paste. Set aside.

Dum aloo:

1. In the same pan, heat oil over medium-high heat. Reduce heat to low. Add turmeric powder, coriander powder and Kashmiri red chili powder. Sauté, stirring occasionally, for one minute or until aromatic.
2. Add onion paste. Sauté, stirring occasionally, for one minute. Add tomato paste. Sauté, stirring, for a minute. Add yogurt. Stir to combine. Bring to boil. Simmer for 3 minutes.
3. Add garam masala, kasuri methi and coriander (cilantro) leaves. Pour 1 cup water. Season with salt. Stir to combine. Add fried potatoes. Stir to combine. Bring to boil. Cover and simmer for 10 minutes.
4. Garnish with coriander (cilantro) leaves.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 167Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 342mgCarbohydrates 30gFiber 5gSugar 5gProtein 5g

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