No onions, no garlic, no tomatoes, yet Kashmiri Dum Aloo has a depth of flavour that might surprise you. And if you’ve only ever had the rich, tomato-based dum aloo served in restaurants, this is quite a different experience. That depth comes from the spices. Fennel is what really sets it apart, with its delicate sweetness and almost liquorice-like aroma, while dried ginger adds a gentle warmth and Kashmiri red chillies give the gravy its deep red colour. The result is rich and tangy, yet surprisingly balanced. But the spices are only half of it. The other half is the dum technique. The potatoes are pricked and cooked in a covered pot, with a weight placed on the lid to help seal in the steam. This allows the gravy and spices to seep into the potatoes as they become tender, so every bite is seasoned right through, not just on the surface. I’ve always believed that not every recipe needs to be complicated to taste good. A few small details done properly are often all it takes, and this dish is a good example. Serve it with steamed basmati rice or warm rotis, whether it’s for a festive gathering or a family meal. Why You’ll Love This Recipe What Is Kashmiri Dum Aloo ? Kashmiri Dum Aloo, also known as Dum Olav, is a traditional potato curry from Kashmir, …

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