Kashmiri Dum Aloo. (Amar D. Gupta | Siliconeer)

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A perennial favorite of all vegetarians, this curry made with potatoes is on every top restaurant’s menu. Chef Sanjay Patel shows how to make it at home.

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  • 1 lb. baby potatoes
  • 1 tbsp Kashmiri red chili powder or deghi mirch
  • 1 tbsp fennel seeds powder
  • ½ tbsp ginger powder
  • 4 to 5 tbsp yogurt, beaten
  • ¼ tsp asafetida
  • 2 black cardamoms
  • 1 in. cinnamon
  • 2-3 cloves
  • 3-4 peppercorns
  • 1 tsp caraway seeds
  • 2 tbsp oil
  • 1½ cup water
  • salt to taste
  • caraway seeds for garnishing


Wash the potatoes well. Half boil and prick them with a fork. If the potatoes are small, you don’t need to halve them.

Heat oil in a kadai. Deep fry the potatoes till crisp and browned.

In a separate pan or kadai, heat 2 tbsp oil. Fry the caraway seeds.

Lower the flame & add asafetida and red chili powder. Add 2 tbsp water and let the mixture cook for a minute.

Add the beaten curd and give a boil to the mixture for a minute.

Now add whole spices, fried potatoes, ginger powder, and fennel powder.

Mix well and add 1½ cup water and some salt. Cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.

Sprinkle some caraway seeds on top and serve hot with rotis, naan or rice pilaf.