Kashmiri Dum Aloo


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
  • salt
  • 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.

Listen to the episode! Fiction Kitchen Episode 30: Fanaa

Share this:


Spike’s Spicy Wings

Buffy hot wings

Spike: Right. You want to learn all about how I bested the Slayers and you want to learn fast. Right, then. We fought. I won. The end. Pay up.
Buffy: That’s not what I–
Spike: What did you want, eh? A quick demo? A blow-for-blow description you can map out and memorize? It’s not about the moves, love. And since I agreed to your little proposition, we can do this my way. Wings.
Buffy: What?
Spike: Spicy buffalo wings. Order me up a plate. I’m feelin’ peckish.

S5 Ep7, “Fool for Love”, “Buffy the Vampire Slayer”

Spike’s Spicy Wings

  • 1 Quart Canola or Vegetable Oil
  • 1 1/2 lbs. Chicken Wings
  • 1/2 Cup Potato or Corn Starch
  • 3 Tbsp. Strawberry Preserves (no seeds)
  • 1/2 – 1 Tbsp. Gochujang Red Pepper Paste (found in Asian section of grocery store or at an Asian Market)
  • 1/2 Tbsp. Soy Sauce
  • 2 Tbsp. Rice Vinegar
  • 2 Tbsp. Sesame Oil

Pour the oil into a large pot or little deep-fryer & heat to 375ºF. Cut off the tips of the chicken wings & discard, & then cut the wings in half at the center joint. Rinse the wing pieces & pat them dry with paper towels.

Put the starch in a medium bowl &, a few at a time, coat the chicken pieces in the powder, squeezing them to press the starch on well. Set a mesh strainer over an empty bowl & also put a couple of paper towels over a large plate.

Carefully put about half of the chicken pieces into the hot oil & cook them for 10 minutes. Lift them out & put them into the strainer so the excess oil can fall into the bowl below. Put the 2nd batch of coated chicken pieces into the oil & cook for 10 minutes. Just before lifting them out, move the 1st batch of chicken to the paper towels. Put the 2nd batch into the strainer & put the 1st batch back into the oil to cook for another 10 minutes. Move the 2nd batch to the paper towels & remove the 1st batch from the oil for the last time & let them sit in the strainer. Put the 2nd batch into the oil for 10 minutes & before they’re done–you guessed it–move the completed 1st batch to the paper towels & the completed 2nd batch to the strainer.

In a large pot on medium heat, stir together the rest of the ingredients until they are melted together & begin to thicken. Remove from heat & toss the chicken pieces in & coat them thoroughly. Place the chicken on a serving dish & enjoy! Serve with beer or Mountain Dew.

Buffy wings closeup
Listen to the episode! Fiction Kitchen Episode 23: Buffy the Vampire Slayer

Share this: