Kashmiri cuisine
Kashmiri Dum Aloo
Baby potatoes slow-cooked in a fiery Kashmiri red chilli and fennel gravy — a dish where mustard oil's high smoke point enables the deep frying that gives the potatoes their signature texture.
Why cold press mustard oil?
Kashmiri cuisine traditionally uses mustard oil for its ability to handle high heat without breaking down. The oil's flavour melds beautifully with the warm spices of Kashmiri cooking.
Ingredients
- 500g baby potatoes, boiled and pricked
- 4 tbsp Dune Aura Cold-Press Mustard Oil
- 2 tsp Kashmiri red chilli powder
- 1 tsp fennel powder (saunf)
- ½ tsp dry ginger powder (sonth)
- ½ tsp cardamom powder
- 1 cup yoghurt, whisked
- Salt to taste
Step-by-step method
- 1
Heat mustard oil until smoking. Deep fry baby potatoes until golden. Drain and set aside.
- 2
In the same oil, add whisked yoghurt slowly, stirring continuously on low heat.
- 3
Add Kashmiri chilli powder, fennel powder, dry ginger and cardamom.
- 4
Cook the masala until oil separates — about 8 minutes.
- 5
Add fried potatoes. Mix well to coat.
- 6
Add ½ cup water. Cover and dum cook on lowest heat 15 minutes.
- 7
Serve with rice or Kashmiri naan.
Pro tip
Pricking the potatoes before frying helps them absorb the gravy during dum cooking.
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