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Dum aloo Kashmiri is a rich vegetarian curry with baby potatoes simmered in a yogurt-fennel gravy. This aromatic, family-friendly vegetarian dish is a comforting staple from Kashmir's culinary heritage.
Wash and peel baby potatoes. Prick each potato with a fork to help them absorb flavors.
Heat 3 tbsp vegetable oil in a heavy-bottomed pan on medium-high heat. Add the potatoes and shallow fry, stirring frequently, until golden and slightly crisp on all sides, about 10 minutes.
Remove fried potatoes and set aside. In the same pan, add 1 tbsp oil if needed, then add finely chopped onion and sauté on medium heat until soft and translucent, about 4 minutes.
Lower the heat to low. Add ginger, fennel powder, ground cumin, ground coriander, turmeric, and Kashmiri red chili powder. Stir constantly for 1 minute, preventing the spices from burning.
In a bowl, whisk yogurt until smooth. Gradually add yogurt to the pan, stirring continuously to prevent curdling. Cook on low heat for 3–4 minutes until the gravy is aromatic and thickened.
Return the fried potatoes to the pan. Add salt and ½ cup warm water. Cover with a tight-fitting lid and cook on very low heat ('dum') for 20 minutes, until potatoes are tender and infused with the gravy.
Sprinkle garam masala over the curry, stir gently, and simmer uncovered for an additional 2–3 minutes. Serve hot with rice or flatbreads.
