Kashmiri Dum Aloo with Eggs

Name: Kashmiri Dum Aloo with Eggs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 500 g potato (baby potatoes, scrubbed); 4 pcs egg; 1 cup yogurt (plain, whisked until smooth); 3 tbsp mustard oil; 1.5 cup water (for gravy); 1 tsp cumin seeds; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (small piece); 1 pinch asafoetida; 2 tsp fennel powder; 1 tsp dry ginger powder; 1 tsp Kashmiri red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(31)

TASTE SCORE

9/10

Baby potatoes and eggs simmer gently in a rich Kashmiri-style yogurt gravy scented with fennel, dry ginger, and whole spices. It is warming, deeply savory, and made for scooping up with rice or flatbread.

PREP

20m

COOK

35m

SERVES

1 KATORI

313 cal

SERVINGS

METHOD · 9 STEPS

boil · ~20 min
Boil the eggs and parboil the potatoes.
1.Place the eggs in a pan, cover with water, and boil until hard-cooked, 10 minutes.
2.Cool the eggs, peel them, and keep aside.
3.Boil the baby potatoes in fresh water until just tender, 8-10 minutes.
4.Drain the potatoes, peel if needed, and prick them all over with a fork.
TIPDo not fully overcook the potatoes here; they finish cooking in the gravy and should hold their shape.
fry · ~10 min
Fry the potatoes and eggs.
1.Heat the mustard oil in a kadai until it reaches a smoking point, then lower the heat slightly.
2.Add the potatoes and fry until lightly blistered and golden on the outside, 6-8 minutes.
3.Add the boiled eggs and fry briefly for 1-2 minutes to spot them lightly.
4.Remove the potatoes and eggs to a plate.
TIPSmoking the mustard oil first softens its sharp raw taste and gives the curry its proper Kashmiri character.
temper · ~1 min
Make the spiced oil base.
1.Keep about 2 tbsp oil in the kadai and discard any extra.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.Let the spices sizzle until fragrant, about 30 seconds.
4.Add asafoetida and stir for a few seconds.
mix
Whisk the yogurt with the ground spices.
In a bowl, whisk the yogurt with fennel powder, dry ginger powder, Kashmiri red chili powder, turmeric powder, garam masala, and salt until smooth and lump-free.
saute · ~3 min
Cook the yogurt mixture gently.
Lower the heat and pour the spiced yogurt into the kadai. Stir constantly for 2-3 minutes so it heats through smoothly and does not split.
TIPKeep the heat low while adding yogurt and stir without stopping for a silky gravy.
simmer · ~5 min
Add water and build the gravy.
Pour in the water and stir well. Bring the gravy to a gentle simmer until slightly thickened, about 5 minutes.
simmer · ~15 min
Cook the potatoes and eggs on dum.
Add the fried potatoes and eggs to the gravy, spoon the sauce over them, cover, and cook on very low heat for 12-15 minutes so the flavors soak in deeply.
TIPTurn the potatoes once or twice during dum cooking so they absorb the gravy evenly.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or flatbread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the parboiled baby potatoes well so the yogurt gravy can seep into the centers during dum cooking.
2
Let the mustard oil reach smoking point once, then reduce the heat before frying; this keeps its bold flavor without tasting raw.
3
Use room-temperature whisked yogurt for a smoother gravy and less risk of splitting when it hits the pan.
4
Fry the eggs only until lightly spotted; too long in hot oil can make the whites rubbery.
5
Keep the dum on the lowest heat possible so the potatoes finish cooking gently without the yogurt sauce catching.
6
If the gravy thickens too much as it rests, loosen it with a splash of hot water rather than boiling it hard again.
7
This curry tastes even better after 30 minutes of resting, when the fennel, dry ginger, and whole spices settle into the potatoes and eggs.