Baby Potato Recipe- Kashmiri Dum Aloo with Cashew Gravy

Last Updated on 4 months by Neha Deshmukh

Kashmiri Dum Aloo With Cashew Gravy

Hey everyone! If you’re anything like me, you absolutely love a good potato dish. And let me tell you, this Kashmiri Dum Aloo is something special. I first made this for a family gathering, and it was an instant hit – everyone raved about the rich, flavorful gravy and the perfectly cooked potatoes. It’s a little bit of effort, but trust me, it’s so worth it. This isn’t your everyday aloo recipe; it’s a celebration of Kashmiri flavors!

Why You’ll Love This Recipe

This Kashmiri Dum Aloo isn’t just about potatoes; it’s about an experience. The gravy is unbelievably creamy and fragrant, thanks to the cashew paste. The spices are warm and inviting, and the slow-cooking process (the “dum” part!) ensures the potatoes are tender and infused with all those amazing flavors. It’s a dish that feels both comforting and a little bit fancy. Plus, it’s a fantastic way to impress your friends and family!

Ingredients

Here’s what you’ll need to create this Kashmiri masterpiece:

• 500 grams baby potatoes
• ½ cup buttermilk
• 1 onion
• 2 tomatoes
• ⅓ cup cashews (about 33g)
• 1 teaspoon sugar
• ¾ cup milk (about 180ml)
• 2 bay leaves
• 2-3 cloves
• 2-3 peppercorns
• 1 cinnamon stick
• 2 tablespoons Kasoori Methi (dried fenugreek leaves)
• 1 teaspoon ginger paste
• 3-4 garlic cloves
• 2 green chilies
• 1 teaspoon paprika
• 1 teaspoon garam masala
• Cilantro, for garnish
• Oil for frying and sautéing
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Potatoes: Baby potatoes are ideal because they hold their shape well during cooking. If you can find the small, red-skinned potatoes, even better!
• Kashmiri Chilies: While I’ve used green chilies here for a bit of heat, traditionally Kashmiri Dum Aloo uses Kashmiri chili powder for its vibrant color and mild spice. If you have some, definitely use it!
• Kasoori Methi: This dried fenugreek leaf adds a unique, slightly bitter aroma that’s essential to Kashmiri cuisine. Don’t skip it! You can find it at most Indian grocery stores. If you absolutely can’t find it, a tiny pinch of dried oregano can be a very distant substitute, but it won’t be the same.
• Cashews: The cashew paste is the secret to the gravy’s richness. Don’t skimp on these! Soaking them beforehand helps create a super smooth paste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the potatoes. Boil the baby potatoes until they’re al dente – about 10 minutes in the microwave or until a fork can pierce them easily. Peel them, prick each one with a fork (this helps them absorb the flavors), and then shallow fry them in oil until they’re golden brown. Set aside.
2. Now, marinate those golden potatoes! Mix the fried potatoes in a bowl with the buttermilk, a pinch of salt, and the chopped green chilies. Let them soak for about 15-20 minutes. This tenderizes them and adds a lovely tang.
3. Time for the gravy! Heat some oil in a pan and add the bay leaves, cloves, peppercorns, cinnamon stick, and Kasoori Methi. Sauté for 4-5 minutes until the spices become fragrant. Your kitchen should smell amazing right now!
4. Add the chopped onion and cashews to the pan and sauté until the onion is translucent. Then, stir in the chopped tomatoes, sugar, salt, and milk. Simmer for about 10 minutes, allowing the flavors to meld. Once it’s simmered, carefully blend the mixture into a smooth, creamy paste.
5. In the same pan, heat a little more oil and sauté the ginger paste, minced garlic, chopped cilantro, and chopped green chilies. Add the onion-tomato paste, salt, paprika, and garam masala. Sauté for another 2-3 minutes, then add a splash of water to loosen the gravy.
6. Gently add the marinated potatoes (discarding the buttermilk) to the gravy. Cover the pan and cook for 5-7 minutes, allowing the potatoes to absorb all those wonderful flavors.
7. Finally, garnish with fresh cilantro and a sprinkle of Kasoori Methi. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they get nice and crispy.
• For a smoother gravy, strain the cashew paste through a fine-mesh sieve before adding it to the pan.
• The “dum” (slow cooking) is crucial for developing the flavors. Don’t rush this step!

Variations

• Vegan Adaptation: Swap the buttermilk for plant-based yogurt and use plant-based milk instead of dairy milk.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the number of green chilies and the amount of paprika to control the heat.
• Festival Adaptations: For Navratri or Diwali, you can skip the onion and garlic to make it a vrat-friendly dish.

Serving Suggestions

This Kashmiri Dum Aloo is fantastic with steamed rice, roti, or naan. A side of raita (yogurt dip) complements the richness of the gravy beautifully. My family loves it with a simple cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q: What type of potatoes work best for Dum Aloo?
A: Baby potatoes are ideal, but you can also use small, red-skinned potatoes.

Q: Can I make the gravy ahead of time?
A: Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator.

Q: How do I achieve the perfect color in the gravy?
A: Using Kashmiri chili powder will give you that beautiful red color. Otherwise, a good quality paprika will also help.

Q: What is Kasoori Methi and can I substitute it?
A: Kasoori Methi is dried fenugreek leaves. It has a unique aroma and flavor. A tiny pinch of dried oregano can be used as a very distant substitute, but it won’t be the same.

Q: How can I adjust the sweetness in the gravy?
A: Adjust the amount of sugar to your liking. You can also add a squeeze of lemon juice to balance the sweetness.