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Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Total time: 35 min
Yield: Serves 4
Cuisine: India
Ingredients: 6 Potato; 200g Yogurt; 2 tsp Fennel Seed; 15g Ginger; 1/2 tsp Turmeric; 1 tsp Paprika Powder; 30g Butter; 1 tsp Salt

Side Dish

⏱ 35 min

👥 Serves 4

Difficulty ⭐⭐

Potato simmered in yogurt and spice alone, without garlic or onion — a Kashmiri Pandit-style dish.

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📖 The Story Behind This Dish

The cuisine of Kashmiri Pandits, Hindus from the Kashmir region, follows a distinctive rule of never using garlic or onion for religious reasons. Fennel seed and ginger provide depth instead. Mild in heat, with yogurt's gentle tang and the potato's soft texture taking center stage.

🌆 Where it's eaten: Served with Kashmiri rice, often as part of a vegetarian spread at celebrations.

🥕 Ingredients (serves 4)

Potato 6
Yogurt 200g
Fennel Seed 2 tsp
Ginger 15g
Turmeric 1/2 tsp
Paprika Powder 1 tsp
Butter 30g
Salt 1 tsp

👩‍🍳 Instructions

Peel the potatoes and poke a few holes in each with a fork.
Deep-fry in oil until golden brown; remove.
Dry-toast the fennel seeds and crush roughly.
Heat butter in a pot and fry the crushed fennel seed and grated ginger until fragrant.
Add the turmeric, paprika powder, yogurt, and 200ml water, and bring to a simmer.
Add the fried potatoes and simmer over low heat for about 15 minutes; season with salt to finish.

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