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Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
For 4 servings
Boil and Prepare Potatoes
Fry the Potatoes
Prepare the Yogurt Base
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Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
This kashmiri recipe takes 60 minutes to prepare and yields 4 servings. At 290.11 calories per serving with 6.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Temper Spices and Cook Gravy
Simmer on 'Dum'
Finish and Serve
Instead of deep-frying, toss the boiled and pricked potatoes with 1-2 tablespoons of oil and air-fry at 200°C (400°F) for 15-20 minutes or bake until golden and crisp.
For a richer, less tangy gravy, stir in 2 tablespoons of fresh cream or cashew paste at the end of cooking, just before adding the garam masala.
While the authentic Kashmiri Pandit style is no-onion-no-garlic, you can add 1 finely chopped onion and 1 tsp ginger-garlic paste after the whole spices, sautéing until golden brown before adding the yogurt mix.
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
This dish is rich in spices like dry ginger, cloves, and cinnamon, which are known for their powerful anti-inflammatory and antioxidant compounds that help protect the body against cellular damage.
Potatoes are an excellent source of potassium, an essential electrolyte that plays a key role in regulating blood pressure, maintaining fluid balance, and supporting proper nerve function.
One serving (approximately 1 cup) of Kashmiri Dum Aloo contains around 380-450 calories. The calorie count can vary based on the amount of oil absorbed during frying and the fat content of the yogurt.
It has both healthy and indulgent aspects. The yogurt provides probiotics, and spices like ginger and fennel offer anti-inflammatory benefits. However, the deep-frying process adds significant fat and calories, making it more suitable for special occasions than daily meals. For a healthier option, consider air-frying or baking the potatoes.
To prevent curdling, ensure your yogurt is full-fat and at room temperature. Whisk it very well to remove all lumps. Most importantly, add it to the pan on the lowest possible heat and stir continuously and vigorously until it comes to a full boil.
Absolutely. For a lighter version, you can pan-fry, bake, or air-fry the boiled and pricked potatoes until they are golden brown and have a slightly crisp exterior before adding them to the gravy.
The authentic flavor profile is tangy from the yogurt, with a prominent warmth and aroma from fennel (saunf) and dry ginger (sonth) powders. The Kashmiri chilli powder lends a vibrant red color with a mild, pleasant heat. It is not meant to be sweet or overly spicy.
Yes, you can substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like cashew or almond yogurt. Ensure it's at room temperature and follow the same procedure of stirring continuously to prevent splitting.