Kashmiri Dum Aloo with Yogurt and Fennel

Why You’ll Love This Recipe

• Restaurant-worthy gloss and color from Kashmiri chili, but gentle heat perfect for everyone.
• Authentic Kashmiri-style, onion and garlic free, with signature fennel and dry ginger aroma.
• Baby potatoes turn buttery inside, bronzed outside, and soak up the tangy yogurt gravy.
• Simple pantry spices, weeknight-friendly method, and reliable tips to prevent curdling.

Grocery List

• Produce: Baby potatoes, optional cilantro for garnish
• Dairy: Full-fat plain yogurt, ghee
• Pantry: Mustard oil (or neutral oil), Kashmiri red chili powder, fennel powder, dry ginger powder, rice flour (or cornstarch), hing (asafoetida), bay leaf, green cardamoms, cloves, cinnamon stick, cumin seeds, fine salt

Full Ingredients

Potatoes

• 500 g baby potatoes (about 1 lb; 18–22 small), scrubbed
• 1 tsp salt (for boiling water)
• 1/2 cup mustard oil (or neutral oil) for frying, plus 2 tbsp reserved for gravy

Yogurt Gravy

• 1 cup (240 g) full-fat plain yogurt, at room temperature, whisked smooth
• 2 tsp fennel powder
• 1 1/2 tsp dry ginger powder (saunth)
• 2 tsp Kashmiri red chili powder (mild, for color)
• 1 tsp rice flour (or cornstarch), for stability
• 1 1/4 tsp fine salt, or to taste
• 1 1/4 cups hot water, divided
• 1 tbsp ghee, for finishing

Temper the Oil

• 1/2 tsp cumin seeds
• 1 bay leaf
• 3 green cardamoms, lightly crushed
• 4 cloves
• 1 small cinnamon stick (about 2.5 cm)
• 1/4 tsp hing (asafoetida)

Step-by-Step Instructions

Step 1: Parboil, peel, and prick the potatoes

Bring a pot of water to a boil and add 1 tsp salt. Add baby potatoes and simmer 8–10 minutes until just tender when pierced but not soft. Drain and let cool until handleable, then peel. Using a skewer or toothpick, prick each potato 8–10 times all over; this helps the gravy penetrate later.

Step 2: Fry until bronzed

Heat 1/2 cup mustard oil in a wide, heavy skillet to 175°C/350°F (medium-high). Carefully add potatoes in a single layer and fry 8–12 minutes, turning every 2–3 minutes, until evenly bronzed and crisped. Remove to a rack or paper towel to drain. Pour off excess oil, leaving 2 tbsp in the pan for the gravy.

Step 3: Whisk the spiced yogurt

In a bowl, whisk yogurt until smooth. Add fennel powder, dry ginger powder, Kashmiri chili powder, rice flour, and 1/2 cup hot water. Whisk until lump-free. Rice flour stabilizes the yogurt so it won’t split when heated.

Step 4: Temper spices and bloom the hing

Return the skillet with 2 tbsp oil to medium heat. Add cumin seeds, bay leaf, cardamoms, cloves, and cinnamon; sizzle 30–45 seconds until aromatic. Lower the heat and add hing; stir 5 seconds. The kitchen should smell warm and nutty.

Step 5: Build the glossy gravy

Keeping heat low, slowly pour in the yogurt mixture, stirring constantly. Simmer gently 2–3 minutes, stirring, until slightly thickened and glossy. Add the remaining 3/4 cup hot water and 1 1/4 tsp salt. Bring to a gentle simmer; do not boil hard.

Step 6: Dum-braise the potatoes

Add the fried potatoes and turn to coat. Cover the pan tightly (use a heavy lid or foil) and cook on low for 12–15 minutes. Stir once halfway through to prevent sticking. The potatoes should be tender inside and the sauce clinging and shiny.

Step 7: Finish and rest

Turn off the heat, swirl in 1 tbsp ghee, and rest 5 minutes. Taste and adjust salt. Garnish optionally with a pinch of fennel powder or a few cilantro leaves. Serve hot with steamed rice or flatbreads.

Pro Tips

• Use full-fat yogurt at room temperature and add rice flour to prevent curdling.
• Mustard oil adds authentic flavor; heat it well before frying to mellow its pungency.
• Pricking the potatoes generously lets the yogurt gravy seep in for better flavor.
• Keep the yogurt gravy at a gentle simmer; high heat can split dairy and dull the gloss.
• For true “dum,” seal the lid with foil and cook low and slow so the sauce thickens naturally.

Variations

• No-fry method: Toss pricked, peeled potatoes with 2 tbsp oil and roast at 200°C/400°F for 25–30 minutes (or air-fry at 200°C/390°F for 14–18 minutes), then braise in the gravy.
• Instant Pot: Sauté spices in 2 tbsp oil, add yogurt mixture, then potatoes. Pressure cook 3 minutes on High with quick release; finish with ghee on Sauté (Low) to thicken.
• Vegan: Use a rich, unsweetened plant yogurt (coconut or cashew) and finish with vegan butter or more oil.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days. The potatoes will continue to absorb sauce; loosen with a splash of hot water on reheating. Reheat gently over low heat or in a microwave at 50% power, stirring occasionally to keep the yogurt smooth. Freezing is possible for up to 2 months, but the sauce may separate slightly; thaw overnight in the fridge and reheat gently, whisking in a little fresh yogurt or hot water to restore the texture.

Nutrition (per serving)

Approx. 290 calories; 14 g fat; 33 g carbohydrates; 7 g protein; 4 g fiber; 770 mg sodium. Values are estimates and will vary based on oil absorption and specific products.