Dum Oluv in Kashmiri tradition

Dum Aelve, or Kashmiri Dum Aloo, is a masterclass in transforming the humble potato into a luxurious, feast-worthy dish. Historically an essential part of Kashmiri Pandit cuisine, the dish involves deep-frying whole baby potatoes, piercing them so they can absorb flavors, and then slow-cooking (dum) them in a rich, fennel and ginger-laced yogurt gravy. The technique of sealing the pot with dough to trap the steam ensures the potatoes become meltingly soft and deeply infused with spice, cementing its place as one of the most famous vegetarian dishes from the valley.