Kashmiri Dum Aloo

Instructions

Step 1: Prep and Par-Boil

• Cook: Place potatoes and 1.5 cups of water in a pressure cooker.
• Whistle: Cook on high heat for 1 whistle, then turn off heat.
• Prick: Poke holes all over the potatoes using a toothpick.
• Draw out moisture: Place cucumber slices in a colander. Sprinkle with 1 teaspoon of coarse salt. Toss to coat evenly. Let sit at room temperature for 30 minutes.

Step 2: Fry the Potatoes

• Heat: Heat ¾ cup mustard oil in a kadhai until smoking.
• Cool: Lower the heat slightly to let the oil cool a bit.
• Fry: Add potatoes and fry on medium-high until golden and crispy.
• Drain: Transfer fried potatoes to a paper towel-lined plate.
• Prick again: Poke holes into the fried potatoes one more time.

Step 3: Cook the Curry

• Sauté: Heat 4 tbsp oil in a pot and sauté cumin, bay leaf, cloves, cinnamon, and cardamom.
• Base: Add hing and chili powder, then immediately stir in the curd.
• Simmer: Stir constantly on low heat for 1–2 minutes until oil separates.
• Combine: Stir in fried potatoes, ½ cup water, fennel, ginger powder, salt, and turmeric.
• Boil: Add 1 cup of water (or enough to cover potatoes) and bring to a boil.
• Seal: Cover with a tight lid to trap all steam inside.
• Dum: Cook on a very low flame for 20–25 minutes until gravy thickens.

Recipe Notes

• Yogurt choice: Ensure the curd is fresh and completely un-sour to prevent curdling.
• Frying depth: The frying oil must completely submerge the potatoes.
• Double poking: Pricking twice guarantees the spices fully penetrate the dense potato cores.
• Dum technique: If your lid isn't airtight, seal the pot rim with foil or place a heavy weight on top.