Authentic Creamy Kashmiri Dum AlooVeg
Indulge in the rich flavors of this classic Kashmiri-style potato curry. This dish features perfectly tender baby potatoes simmered in a luscious, spiced gravy made from a smooth onion-ginger-garlic base, tomato puree, and a touch of creamy yogurt and cashew paste. Perfectly balanced with warming aromatic spices like cinnamon, cloves, and cardamom, this comfort dish is a crowd-pleaser that pairs beautifully with naan, roti, or steamed rice. Enjoy this dish.
Ingredients
Main Ingredients :
250 g Potato (boiled, and peeled)
tomatoes ( 3 boiled and pureed)
2 small Onion (roughly chopped)
3 Green Chilli
1 1⁄2 tbsp Cashew Nuts
1 1⁄2 tbsp Butter
1 cup Water
2 tbsp Yoghurt
Spices & Seasonings :
1 piece Ginger
1 tsp Sugar
1 tsp Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
2 Green Cardamoms
3 Cloves
3 piece Cinnamon
to taste Salt
Fresh coriander leaves ( for garnish)
3 cloves Garlic
Instructions
Step 1— Preparation
1
In a blender, combine roughly chopped onions, garlic cloves, green chillies, and a large piece of ginger. Grind into a smooth paste.
2
Soak cashew nuts in water, then grind them into a smooth paste.
3
Ensure your tomatoes are boiled and pureed before you begin cooking.
Step 2— Cooking the Gravy
1
Heat butter in a pan and add whole spices (cinnamon, cloves, and cardamoms). Sauté for about 30 to 40 seconds until fragrant.
2
Add the onion-garlic-ginger-chilly paste to the pan. Cook this mixture thoroughly for 8 to 10 minutes to ensure the raw smell of the onion is completely gone.
3
Stir in the cashew paste and cook for another minute to help thicken the gravy.
4
Pour in the tomato puree. Continue cooking well to develop the flavors.
5
Add the dry spices: garam masala, red chilli powder, salt, and sugar. Mix well.
6
Incorporate the yogurt (curd) into the gravy, stirring continuously to ensure there are no lumps. Cook the gravy for 4 to 5 minutes.
Step 3— Cooking the Potatoes
1
Add the peeled baby potatoes to the gravy. Mix gently to coat them evenly.
2
Cover the pan and let the potatoes cook with the spices for 2 to 3 minutes.
3
Pour in about one cup of water to prevent the gravy from drying out or sticking to the pan.
4
Cover and let the dish simmer for 10 to 12 minutes until the potatoes are tender. You can check for doneness by poking a spoon into one of the potatoes.
Step 4— Garnishing
1
Once the potatoes are cooked and the gravy reaches the desired consistency, garnish with fresh coriander leaves, some onion slices, and a squeeze of lime juice before serving.
