Coconut milk biryani with baby potato curry

Kashmiri Dum Aloo (Baby potato curry) recipe:

It is one of the recipes I tried a couple of times but I did not get satisfied with the outcome until recently. I made every possible mistake and learnt from those mistakes, I list them down at the end of this recipe as it may be beneficial to someone to succeed in the first attempt itself.

Time taken: 50 minutes

Yields: 400 ml


Steamed baby potatoes 22
Cashew nuts 1/4 cup
Curd (yogurt) 1 cup (200 ml)
Any neutral oil (I used sunflower oil) 1 tbsp
Cumin seeds 1/4 tsp
Red chilli powder 1 tbsp
Coriander seeds powder 1 tsp
Cumin seeds powder 1/2 tsp
Curry powder (garam masala) 1/2 tsp
Turmeric powder 1/4 tsp
Kasurimethi (dried fenugreek leaves) 1/4 tsp
Salt 1 tsp
Chopped coriander leaves for garnishing as needed

Dum Aloo preparation:

  • Soak cashew nuts in hot water for an hour and grind into a smooth paste by adding curd little by little.
  • Grill baby potatoes at 230 deg C for 20 min after tossing them with a pinch of red chilli powder, turmeric powder, salt & oil (1 tsp).
  • Heat a heavy bottom cooking pan with oil in low flame.
  • Add cumin seeds followed by red chilli powder, turmeric powder, cumin seeds powder, coriander seeds powder and crushed kasurimethi.
  • Saute for few seconds and pour the cashew-yogurt mixture into the pan.
  • Now increase the flame to medium and stir continuously until the oil oozes out (it took 20 min. for me).
  • Pour water (200-300 ml) and add salt, mix well and bring it to a boil.
  • Poke all the baby potatoes with a fork and add them into boiling curry.
  • Cover the pan with lid and cook for 15 min in low flame till the oil is completely separated from the curry.
  • Add curry powder and cook for 2-3 minutes.
  • Add chopped coriander leaves and mix well.
  • Close the pan and remove from heat.
  • Serve with naan, roti, chappathi, or any mildly spiced pulav.

Recipe notes:

  • Since it is a time consuming preparation, this recipe calls for heavy bottom cooking pan rather than light weight non-stick cookware. I used a cooking pan which allows rapid and even heat distribution to speed up the cooking process.
  • You may find the Kashmiri dum aloo here oily but actually I used a tablespoon of oil, and hence it is not necessary to cook this in a non-stick pan.
  • I used chilli powder in place of hotter Kashmiri chilli powder, but if you like to use Kashmiri chilli powder you need to reduce it to 1 tsp.
  • I find it useful to use the soaked cashew nuts for making smooth paste, else you may end up in making it gritty.
  • It is tricky to handle yoghurt while cooking for a long time, hence I mixed yogurt with cashew paste to prevent it from curdling.
  • Authentic dum aloo recipe calls for deep frying of baby potatoes, but I steamed them for 5 minutes and then grilled for 20 minutes.
  • The first 20 minutes of cooking cashew-yogurt mixture is a crucial step here, so we need to wait with patience until oil oozes out, else we would not get this silky smooth texture.
  • I prefer my dum aloo to be thick not fluid, but you can adjust water according to your preferred consistency.
  • We need to cook this curry until whole the oil used in here is separated completely.
  • It is mandatory to poke the baby potatoes with a fork allowing the curry steep into them.

112 Comments Add yours

  1. This recipe sounds awesome, want to try it soon;

  2. Rita says:

    Biryani with coconut milk is new. Creamy. I use curds.

    1. Megala says:

      Hope you like this version. Thanks much.

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