Baby potatoes are simmered in a rich, aromatic gravy made with yogurt, cashews, and fragrant spices. This classic Mughlai dish is slow-cooked to perfection, allowing the potatoes to soak up all the delicious flavors.
Prep30 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 serving
373cal
7gprotein
38gcarbs
Ingredients
500 g Baby Potatoes (About 20-25 potatoes)
1 tbsp Salt (For boiling potatoes)
1 cup Vegetable Oil (For deep frying potatoes and onions)
1 tbsp Ghee (For the gravy)
220 g Onion (About 2 medium, thinly sliced)
350 g Tomato (About 3 medium, pureed)
15 g Cashew Nuts (About 12-15 cashews, soaked in warm water)
0.5 cup Curd (Whisked until smooth, at room temperature)
A traditional flatbread from the valleys of Kashmir. This roti is slightly thick, with a crisp exterior and soft interior, beautifully flavored with fennel seeds, making it a perfect companion for a warm cup of tea.
Aromatic Vegan Dum Aloo with soft Kashmiri Roti – a perfectly spiced, plant-based comfort food for everyone!
This kashmiri dish is perfect for lunch. With 750.8 calories and 17.34g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Slightly crushed)
1.5 tsp Kashmiri Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
0.5 tsp Sugar (To balance flavors)
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
1.5 cup Water (Warm, adjust as needed)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes. Boil them in water with 1 tbsp of salt until just cooked but still firm (a knife should go in with slight resistance), about 10-12 minutes. Alternatively, pressure cook for 1 whistle.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Using a fork or skewer, prick each potato deeply all over. This is crucial for absorbing the gravy.
2
Fry Potatoes and Prepare Pastes
Heat 1 cup of oil in a kadai over medium-high heat. Carefully add the pricked potatoes and fry for 6-8 minutes, until they are golden brown with a slightly crisp outer layer. Remove with a slotted spoon and set aside on a paper towel.
In the same hot oil, fry the thinly sliced onions until they turn deep golden brown and crisp (this is called 'birista'). Remove and drain on a paper towel. Once cool, grind them into a coarse paste without adding water.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
3
Cook the Gravy Base
In a heavy-bottomed pan or handi, heat 1 tbsp ghee and 2 tbsp of the leftover oil from frying. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the ground onion paste (birista paste) and cook for 2 minutes.
Add the tomato puree. Cook on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add all the spice powders: Kashmiri red chilli, turmeric, coriander, and cumin powder. Mix well and cook for another minute until the spices are aromatic.
4
Combine and 'Dum' Cook
Reduce the heat to the absolute minimum. Add the whisked, room-temperature yogurt, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Once the yogurt is incorporated, stir in the smooth cashew paste and cook for another 2 minutes.
Add the fried potatoes, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer. Adjust water for your desired consistency.
Sprinkle the garam masala and crushed kasuri methi over the top. Cover the pan with a tight-fitting lid. For a traditional 'dum', you can seal the edges of the lid with dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-cooking process allows the potatoes to absorb all the rich flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Let the curry rest, covered, for at least 10 minutes before opening the lid. This helps the flavors to meld and the oil to surface.
Gently stir, then garnish with fresh cream and chopped coriander leaves.
Serve hot with naan, roti, or jeera rice.
378cal
11gprotein
51gcarbs
17gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
2 tbsp Semolina (Fine variety, also known as suji or rava)
4 tbsp Ghee (2 tbsp for the dough and 2 tbsp for cooking, divided)
1 tsp Fennel Seeds (Lightly crushed)
0.5 tsp Carom Seeds (Also known as ajwain)
1 tsp Sugar
0.75 tsp Salt
1 cup Milk (Warm, use as needed for kneading)
Instructions
1
Prepare the Dough (15 mins active, 20 mins rest)
In a large mixing bowl, combine the atta (whole wheat flour), semolina, salt, sugar, fennel seeds, and carom seeds. Whisk to combine.
Add 2 tablespoons of ghee to the dry ingredients. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add warm milk, a little at a time, and knead to form a firm, smooth dough. The dough should be stiffer than chapati dough. Knead for about 7-8 minutes.
Cover the dough with a damp cloth or a lid and let it rest for 20 minutes. This step is crucial for the semolina to absorb moisture and the gluten to relax.
2
Shape the Rotis (5 mins)
After the resting period, knead the dough again for one minute until smooth.
Divide the dough into 8 equal-sized balls.
Take one ball, flatten it slightly between your palms. On a lightly floured surface, roll it into a thick disc, about 4-5 inches in diameter and approximately 1/4 inch thick.
Using a fork, prick the surface of the rolled roti all over. This prevents it from puffing up like a chapati and helps it cook evenly.
3
Cook the Rotis (20 mins)
Heat a tawa (griddle) or a heavy-bottomed skillet over medium-low heat.
Carefully place a rolled roti on the hot tawa. Cook for 1-2 minutes on the first side, until small bubbles appear and the base is lightly cooked.
Flip the roti. Drizzle about 1/2 teaspoon of the remaining ghee on the top surface and spread it evenly.
Flip again and spread another 1/2 teaspoon of ghee on the other side.
Press down gently with a spatula and cook, flipping every 30-40 seconds, until both sides are golden brown with crisp spots. Each roti will take about 3-4 minutes to cook through.
Repeat the process for all the remaining dough balls, adding ghee for each one.
4
Serve
Serve the Kashmiri Roti hot, straight from the tawa. It pairs wonderfully with Kashmiri noon chai, regular tea, yogurt, or your favorite pickle.
