{"id":1778,"date":"2012-05-31T12:59:03","date_gmt":"2012-05-31T19:59:03","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1778"},"modified":"2014-03-23T21:28:01","modified_gmt":"2014-03-24T04:28:01","slug":"kashmiri-dum-aloo-baby-potatoes-in-a-rich-yogurt-gravy","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/kashmiri-dum-aloo-baby-potatoes-in-a-rich-yogurt-gravy\/","title":{"rendered":"Kashmiri Dum Aloo (Baby Potatoes in a Rich Yogurt Gravy)"},"content":{"rendered":"
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Ever since I tried US Masala’s recipe for Kashmiri Dahi Baingan\/Eggplant in Yogurt Fennel Gravy<\/a>\u00a0(my version here<\/a>), I have been wanting to try more of her recipes since it was so good! So the other night I tried out her\u00a0Kashmiri Dum Aloo\/Baby potatoes in yogurt gravy<\/a>\u00a0and it was wonderful! I changed it a little because we like more gravy.<\/p>\n

I keep forgetting to mention! My mother in law sent us fresh new spices from India! So fragrant and flavorful. They grind them fresh every year. In the package came two packs of chili powder, one that said “Kashmiri” and the other that said “spicy”. I was thinking they were the same thing, but she clarified that Kashmiri is milder but has great color, where as the other is spicy but you don’t get the same rich color. You can’t tell it very much from the picture, but while cooking, the red definitely came out.<\/p>\n

10 baby potatoes
\n2 tablespoons oil
\nPinch hing
\n2 small pieces cinnamon bark
\n2 green cardamon pods
\n3 cloves
\n1\/2 teaspoon jeera (cumin)
\n1 tablespoon coriander powder
\n2 teaspoons fennel ground (I used a coffee grinder to grind whole fennel seeds)
\n2 teaspoons ginger powder
\n1\/2 teaspoon turmeric
\n1-2 cups yogurt (depending on how much gravy you like)
\n1-2 cups water\u00a0(depending on how much gravy you like)
\n2 teaspoons Kashmiri chili powder (or 1 teaspoon normal chili powder)
\n1 teaspoon garam masala
\n2-3 tablespoons ground cashewnuts (I used a coffee grinder)
\nSalt<\/p>\n

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  1. Peel and boil baby potatoes with a little salt (I tried to skip boiling the potatoes and it took sooo long! I don’t get why potatoes cook so fast in water, but so slow in sauce! So just boil them up first).<\/li>\n
  2. Heat oil in a saute pan.<\/li>\n
  3. Add hing, cinnamon, cardamon, cloves and jeera and cook until the jeera browns a little.<\/li>\n
  4. Mix the dry spices (coriander, fennel, ginger and turmeric) with a little water and add to the pan and fry for a minute or so.<\/li>\n
  5. Take the pan off the heat and whisk in the yogurt and then the water.<\/li>\n
  6. Add the pan back to the heat and cook for 5-10 minutes stirring occasionally.<\/li>\n
  7. Add the potatoes, chili powder, garam masala, cashew nuts, and salt and cook for 20 minutes or so.<\/li>\n<\/ol>\n