Dum Aloo

Dum means slow cooking in a covered pot. This Kashmiri-Punjabi style dum aloo uses fennel and dry ginger and is great with puri or naan.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 35 min
• Vegetarian · gluten-free

Ingredients

• 600 g baby potatoes, boiled and peeled
• 3 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf, 2 cardamom, 2 cloves
• 1 onion, puréed
• 1 tbsp ginger-garlic paste
• 150 g yoghurt, whisked
• 1½ tsp Kashmiri chilli powder
• 1 tsp fennel powder
• ½ tsp dry ginger powder
• 1 tsp coriander powder
• 1 tsp salt
• ½ tsp garam masala

Method

1. Prick the potatoes with a fork and fry them in 1 tbsp oil until golden. Set aside.
2. Heat the rest of the oil, fry cumin and whole spices, then onion purée until golden, then ginger-garlic paste.
3. Lower the heat, add yoghurt slowly while stirring, then all ground spices and salt. Cook 5 minutes.
4. Add potatoes and 150 ml water, cover tightly and cook on low heat for 15 minutes. Finish with garam masala.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.