Spicy Aloo Dum Recipe- Potatoes in Kashmiri Chili & Yogurt Gravy

Last Updated on 4 months by Neha Deshmukh

Spicy Aloo Dum Recipe – Potatoes in Kashmiri Chili & Yogurt Gravy

Introduction

Oh, Aloo Dum. Just the name conjures up memories of festive lunches at my grandmother’s place! This isn’t just a potato dish; it’s a hug in a bowl, a burst of flavour, and a little piece of my childhood. I first attempted this recipe on my own after moving away from home, and let me tell you, it took a few tries to get it just right. But now, I’m so excited to share my version with you – a spicy, tangy, and utterly delicious Aloo Dum that’s sure to become a favourite in your kitchen too.

Why You’ll Love This Recipe

This Aloo Dum recipe is special because it balances a beautiful depth of flavour with a manageable cooking process. The Kashmiri chili powder gives it that gorgeous, vibrant red colour and a lovely mild heat, while the yogurt adds a wonderful tanginess. It’s perfect as a side dish with rice or roti, or even as a star attraction at your next gathering. Plus, it’s surprisingly satisfying – who doesn’t love perfectly cooked potatoes in a flavourful gravy?

Ingredients

Here’s what you’ll need to make this magic happen:

• 1.5 lb (approx. 680g) baby potatoes
• As needed oil, for frying
• 2-2.5 tablespoons mustard oil
• 0.5 teaspoon cumin seeds
• 2 bay leaves
• 1 cinnamon stick
• 1 black cardamom
• 2 green cardamom
• 3 cloves
• 1 tablespoon Kashmiri red chili powder
• 1.5 tablespoons plain yogurt
• 1 tablespoon fennel powder
• 0.5 teaspoon ginger powder
• 0.75 teaspoon salt
• 1.5-2 cups (360-480ml) water

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Kashmiri Chili Powder: This is key for the colour and a mild, fruity heat. Don’t skip it if you can help it! It’s different from regular chili powder – it’s more about flavour than intense spice.
• Mustard Oil: It has a distinct pungent flavour that’s traditional in Bengali and North Indian cuisine. Heating it properly (until it smokes slightly) mellows out the pungency and brings out its nutty aroma. If you’re not a fan, you can substitute with vegetable oil, but the flavour profile will change.
• Black & Green Cardamom: Using both adds layers of complexity. Black cardamom has a smoky flavour, while green cardamom is more fragrant and sweet. They work beautifully together! Don’t have black cardamom? You can use an extra green cardamom instead.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll boil the potatoes. Place the baby potatoes in a pot, cover with warm water, and bring to a boil. Once boiling, turn off the heat, cover, and let them sit for about 15 minutes, or until the skins start to loosen.
2. Drain the potatoes and let them cool slightly. Then, gently peel them. It’s easier when they’re not scorching hot!
3. Now, grab a toothpick and prick each peeled potato a few times. This helps them absorb the flavours and cook evenly when frying.
4. Heat enough oil in a deep pan or wok for frying. Fry the potatoes in batches until they’re golden brown and slightly crispy. Drain them on paper towels to remove excess oil.
5. Once the fried potatoes have cooled a bit, prick them again with the toothpick. This helps the gravy seep in!
6. In a separate pan, heat the mustard oil over medium heat. Once it’s hot (it should shimmer and maybe even smoke a little), add the cumin seeds, bay leaves, cinnamon stick, black cardamom, green cardamom, and cloves. Sauté for about a minute until fragrant.
7. Add the Kashmiri chili powder and yogurt to the pan. Stir constantly until the mixture turns a beautiful, bright red colour. Be careful not to burn the chili powder!
8. Gently add the fried potatoes to the pan and coat them evenly with the spice mixture.
9. Stir in the fennel powder, ginger powder, salt, and water. Bring to a simmer, then cover the pan and let it cook for 10-15 minutes, or until the gravy has thickened to your liking. Stir occasionally to prevent sticking.

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they get crispy.
• Adjust the amount of water depending on how thick you like your gravy.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the mustard oil.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works particularly well!
• Spice Level Adjustment: If you like it extra spicy, add a pinch of cayenne pepper or a finely chopped green chili along with the Kashmiri chili powder.
• Festival Adaptations: My family always makes this during Durga Puja and Kali Puja. Some people add a small amount of panch phoron (a Bengali five-spice blend) to the oil for an extra festive touch.

Serving Suggestions

Aloo Dum is incredibly versatile! It’s fantastic with:

• Steaming hot basmati rice
• Warm, flaky roti or naan
• A side of cooling raita (yogurt dip)
• A simple onion and tomato salad

Storage Instructions

Leftover Aloo Dum can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The gravy might thicken upon refrigeration, so you may need to add a splash of water when reheating.

FAQs

• What type of potatoes work best for Aloo Dum? Baby potatoes are ideal because they hold their shape well during frying and have a lovely texture. However, you can also use small red potatoes or Yukon Gold potatoes.
• Can I make Aloo Dum ahead of time? Yes! You can fry the potatoes and prepare the gravy base a day in advance. Store them separately and combine them when you’re ready to serve.
• What is the purpose of pricking the potatoes? Pricking the potatoes allows the oil to penetrate during frying, resulting in crispier potatoes. It also helps the gravy absorb into the potatoes later on.
• Can I use regular chili powder instead of Kashmiri chili powder? You can, but the colour and flavour will be different. Regular chili powder is usually spicier and doesn’t have the same fruity notes.
• How can I adjust the tanginess of the gravy? Add a squeeze of lemon juice or a pinch of amchur (dried mango powder) to increase the tanginess.