Kashmiri Dum Aloo
Kashmiri dum aloo is a Northern Indian dish consisting of fried potatoes in a creamy, nutty, curry gravy. You can eat these potatoes as a side dish or a main course; best served with a side of naan or parathas. If you want a less starchy dish, you can substitute the potatoes with cauliflower (gobi aloo).
Equipment
- immersion blender
Ingredients
- 2 lbs potatoes peeled and cubed
- 2 oz cashews
- 6 tbsp vegetable oil
- 1 medium white onion finely chopped
- 4 garlic cloves minced
- 1” ginger peeled and minced
- 1/2 cup Greek yogurt
- 1 1/2 tsp Kashmiri chili powder
- 1 tsp fennel seeds ground
- 1 tsp dried fenugreek leaves
- 1/2 tsp cumin seeds ground
- 2 tbsp tomato paste
- 1/2 cup water
- 1/2 tsp ground cardamom
- salt to taste
Garnish
- cilantro finely chopped
Instructions
- Soak the cashews in warm water for 20 minutes.
- Drain the water, saving a couple of tbsps. Using an immersion blender, turn the cashews into a paste. Set aside.
- Mix together the yogurt, chili powder, fennel powder, and ground cumin. Set aside.
- Boil the potatoes in salted water for 8 minutes until they are al dente. Drain.
- Heat up 3 tbsp of vegetable oil in a large sauté pan over medium high heat. Sauté the potatoes for 4-5 minutes until crispy. Remove from the pan and set aside.
- Heat up 3 tbsp of cooking oil in the same pan. Sauté the onions for 5 minutes.
- Add in the ginger and garlic. Sauté for 2 minutes.
- Turn the heat to medium low. Stir in the spiced yogurt. Cook for 1 minute.
- Stir in the cashew paste. Cook for 2 minutes.
- Stir in the tomato paste. Cook for 2 minutes.
- Add in the potatoes, salt, fenugreek leaves, and water. Bring to a boil. Cover and simmer for 10 minutes until the potatoes are cooked through.
- Turn off the heat. Sprinkle with ground cardamom.
