Spice-Infused Kashmiri Dum Aloo

Kashmiri Dum Aloo is a classic Indian dish made with baby potatoes that are braised in a flavorful yogurt-based gravy. The potatoes are first boiled until tender, then peeled and sliced. The gravy is made with a blend of spices, including cumin, coriander, turmeric, and red chili powder, and is thickened with yogurt and onion puree. The dish is typically served with rice or roti.

The origins of Kashmiri Dum Aloo are unclear, but it is thought to have originated in the Kashmir region of India. The dish is believed to have been created by the royal chefs of the Kashmiri court. It is a popular dish in Kashmir and is also enjoyed in other parts of India and Pakistan.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• Potatoes
• Yogurt
• Spices
• Onion
• Ginger
• Garlic
• Oil
• Water

Instructions

1. Boil the potatoes until they are cooked through.
2. Peel and slice the potatoes.
3. Make a paste with the yogurt, spices, onion, ginger, and garlic.
4. Heat the oil in a pan and add the paste.
5. Cook the paste until it is fragrant.
6. Add the potatoes to the pan and stir to coat them in the paste.
7. Add water to the pan and bring it to a boil.
8. Reduce the heat and simmer until the potatoes are cooked through and the gravy is thickened.

Why It Works

• The yogurt marinade helps to tenderize the potatoes and gives the gravy a creamy texture.
• The spices in the gravy give the dish a complex and flavorful taste.
• The slow-cooking process allows the flavors to develop and meld together.