Dum aloo


First published in 2022
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Rohit says: 'This is a potato-based dish that is part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes, usually smaller ones, are deep-fried, then cooked slowly on a low heat in a gravy with spices.'





Pour all the oil except for around 4 tablespoons into a small pan and bring to 170°C. Meanwhile, peel the potatoes and prick with a fork. Deep-fry the potatoes until golden brown, about 8-10 minutes. Drain and transfer to a plate


Put the yoghurt in a mixing bowl and add the Kashmiri chilli powder, ground ginger, fennel, mace, cardamom and ground coriander with a pinch of salt. Mix together with a whisk or fork to make a smooth paste, then set aside


Heat the reserved 4 tablespoons of oil in a large saucepan over a medium heat. Add the bay leaves and asafoetida and sauté for 30 seconds. Add the ginger-garlic paste and cook for 3-4 minutes, until the raw aroma disappears. Add the turmeric and puréed tomatoes and cook until the oil starts to separate. Add 250ml of water, bring to the boil, then add the yoghurt


Bring the mixture back to the boil then add the fried potatoes, green chillies and garam masala. Cook over a medium heat until the potatoes have absorbed the gravy and the oil starts to come to the surface (about 10 minutes). Finish with the dried fenugreek, then remove from the heat


Garnish with chopped coriander and serve with parathas or naan

First published in 2022
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