One of the most simplest, delicious curry with fewer ingredients, this is one of my go to curry when I want side dish for roti/phulkas (Indian flatbreads). The beauty of this recipe is that it is no onion, no garlic no tomato curry yet tastes awesome.
This traditional Kashmiri Dum aaloo (Aloo) is certainly mouth watering, look at that beautiful vibrant curry. Baby potatoes cooked in yogurt with liberal use of Kashmiri red chili gives this curry the beautiful red color
This curry doesn’t have much of water , since my family prefers it with little watery, I have added additional water, you can reduce the amount of water in this curry.
Do share your experience one you prepare this delectable curry
Preparation time: 15 mins Cooking time: 50 mins Total time: 65 mins
- 11-12 baby Potatoes
- 1.5 cups Water
- 1 cup Oil for frying
- 2 tbsp Oil
- 1 inch Cinnamon stick
- 2 black Cardamom
- 3 Green Cardamom
- 1.5 teaspoon Kashmiri Red Chilli powder
- 1/2 teaspoon Jeera
- 1/8 teaspoon Hing
- 1 cup Water
- Salt to taste
- 1/2 cup whisked Yogurt
- 5 Cloves
- 1/4 teaspoon Garam Masala
- 2 teaspoon Fennel powder
Steps to prepare
- Clean and scrub baby potatoes.
- Boil them in 1.5 cups water for 5 minutes. Let it remain in hot water until it naturally comes to room temperature
- Drain excess water. Peel the skin of the potatoes and prick with fork /toothpick all over
- Fry them in oil until golden brown and crispy.
- Drain excess oil on kitchen towel
- Heat oil in a pan. Add jeera, hing, cinnamon, cloves and cardamoms. Saute until aromatic.
- Mix kashmiri chilli powder in 3 teaspoon water
- Add Chili mix to pan. Mix well
- Reduce heat to low. Add whisked yogurt and water. Cook over low stirring constantly once yogurt is added to prevent curdling. I generally add 1-2 tbsp besan (gram flour/chickpea flour) to yogurt and whisk it well before adding it to any gravy, this prevents curry from curdling
- Add fennel powder, garam masala, salt, ginger powder and mix well
- Add in fried potatoes and mix
- Add additional water if required to adjust gravy consistency
- Cover and simmer. Cook for 10-14 minutes stirring occasionally.The curry will separate oil and thicken
- Garnish with coriander leaves or caraway seeds and serve hot with rice