Indian

Dum Aloo

Baby potatoes are fried until golden, then simmered on dum in a Kashmiri-style yogurt gravy scented with fennel, dry ginger, and whole spices. The sauce clings to the potatoes with a deep red colour and a gentle warmth.

▶Watch it madeKabita's Kitchen · 10:26

Ingredients

• Baby potatoes400g
• Mustard oil4 tbsp
• Plain full-fat yogurt1/2 cup
• Kashmiri red chilli powder2 tsp
• Fennel powder1 1/2 tsp
• Dry ginger powder1/2 tsp
• Ground cumin1/2 tsp
• Asafoetida1 pinch
• Green cardamom pods2
• Cloves2
• Cinnamon stick1 small piece
• Bay leaf1
• Salt3/4 tsp, or to taste
• Water3/4 cup
• Garam masala1/4 tsp
• Fresh coriander1 tbsp, chopped

Method

1. Boil the baby potatoes in salted water until just tender, then drain, cool slightly, and peel.
2. Prick each potato all over with a fork so the gravy can soak in.
3. Heat the mustard oil in a kadai or heavy pan until it just begins to smoke, then reduce the heat to medium.
4. Fry the potatoes, turning often, until they are evenly golden and lightly crisp outside; remove them to a plate.
5. Whisk the yogurt until smooth, then mix in the Kashmiri chilli powder, fennel powder, dry ginger powder, ground cumin, and 2 tablespoons water.
6. In the same pan, keep about 2 tablespoons oil and add the asafoetida, cardamom, cloves, cinnamon, and bay leaf.
7. Lower the heat and add the spiced yogurt mixture slowly, stirring constantly so it does not split.
8. Cook the yogurt masala for 3 to 4 minutes, stirring, until the oil begins to separate at the edges.
9. Add the fried potatoes, salt, and 3/4 cup water, then stir gently to coat the potatoes.
10. Cover the pan tightly, reduce the heat to low, and cook on dum for 15 to 18 minutes until the potatoes absorb the gravy and the sauce thickens.
11. Sprinkle in the garam masala, rest covered for 5 minutes, then garnish with fresh coriander before serving.

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