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Dum Aloo Kashmiri: The Real No-Onion Recipe

Name: Dum Aloo Kashmiri: The Real No-Onion Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g, boiled 80% Baby Potatoes; 1.5 cups, whisked Yogurt; 2 tbsp Kashmiri Chili Powder; 1.5 tbsp Fennel Powder (Saunf); 1 tsp Dry Ginger Powder (Sonth); for deep frying + 2 tbsp for gravy Mustard Oil; Cloves, Black Cardamom, Cinnamon Whole Spices; a pinch Hing

⏱️Prep: 30 mins

🔥Cook: 40 mins

🍽️Serves: 4

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📍 Jammu and Kashmir🌍 North India🌿 Vegetarian🌿 Gluten-Free

Dum Aloo Kashmiri: The Real No-Onion Recipe

🥘 Ingredients

500g, boiled 80%Baby Potatoes
1.5 cups, whiskedYogurt
2 tbspKashmiri Chili Powder
1.5 tbspFennel Powder (Saunf)
1 tspDry Ginger Powder (Sonth)
for deep frying + 2 tbsp for gravyMustard Oil
Cloves, Black Cardamom, CinnamonWhole Spices
a pinchHing

👨‍🍳 Instructions

Step 1 (Potato Prep): Peel the boiled baby potatoes. Use a toothpick or fork to poke holes all over them (this helps the sauce go inside).

Step 2 (Deep Frying): Heat mustard oil and deep fry the potatoes on medium heat until they are golden brown and have a crispy outer skin. Drain and set aside.

Step 3 (Gravy Base): In a bowl, mix yogurt with chili powder, fennel powder, and ginger powder.

Step 4 (Tempering): Heat 2 tbsp oil in a pan. Add whole spices and hing.

Step 5 (Cooking Yogurt): Lower the flame and add the yogurt mixture. Stir continuously until it boils (to prevent curdling).

Step 6 (Dum): Add the fried potatoes and a little water. Cover with a tight lid. Cook on very low heat (Dum) for 15-20 minutes until the gravy thickens and oil floats on top.

Step 7 (Serving): Serve with hot steaming rice.