This is a classic potato curry with a beautiful red color with a spice that will warm you through a cold Kashmiri winter, but as I mentioned on the podcast, this turned out just a little spicier than I intended – and I say this as a person that can take some heat. Kashmiri chili is not that spicy in theory (meaning everything I’ve read on the web and in cookbooks), but in practice I’ve found it a little spicier than these claims, especially in a dish like this where you’re using a lot of it, so adjust the to your taste. Alternately, you can use a mixture of paprika and cayenne – paprika will give it that smokiness and the same lovely color, and cayenne can take the heat to the level you want.
Kashmiri Dum Aloo
Adapted from Veg Recipes of India
- 2 pounds red potatoes
- oil (ideally mustard oil, which when using you will need to bring to a smoking point to kill the raw flavor and then reduce the heat back down. Canola oil is fine too, you just won’t have quite the same flavor)
- 1 inch ginger, grated
- 3-4 garlic cloves, grated
- Whole spices: 1 cinnamon stick, 6 cloves, 2 black cardamom, 2 green cardamom
- Ground spices: 2-4 teaspoons kashmiri chili (or a mixture of paprika and cayenne that you can adjust to your spice level), 1 tablespoon ground fennel, 2 teaspoons ground cumin, few turns of fresh ground pepper
- 1/2 cup yogurt, whipped smooth
Peel the potatoes, cut them into large, even-sized chunks, and in a pot cover them with generously salted water. Bring water to a boil, and boil until potatoes are 1/2 to 2/3 done. Drain and dry on a towel, and poke some hole in each with a fork.
In a pan, heat 1/2 inch of oil, and fry the potatoes in batches, turning, until they are lightly golden. Remove to a paper towel-lined plate.
Now make the curry: pour out all but 2-3 tablespoons of the oil, and heat the ginger and garlic pastes, stirring, for a minute or two. Add whole spices, and stir until fragrant. Add ground spices and stir for just a minute, then add yogurt and 2 cups water. Mix well.
Bring to a low boil, then reduce heat to medium low. Add the potatoes back into the pot, mix gently, then cover and cook for 10-15 minutes, until potatoes are fully cooked and the sauce has started to thicken.
Serve hot with rice or naan.