Kashmiri Dum Aloo
Dum aloo is one of the most widely preferred north Indian curries and has many versions - bengali, banarasi, punjabi, kashmiri etc. . It was my favorite as a kid but I got bored of it growing up. It is only last year when we were on a holiday in Srinagar that I got to taste the Kashmiri Dum Aloo and fell in love with it instantly. It is one of the most cooked recipes whenever we have baby potatoes in the house. This Kashmiri delicacy comprises of deep fried baby potatoes cooked in a vibrant curd-based gravy with spices like kashmiri red chili powder, ginger powder, fennel powder which are aromatic and combine well to give a lovely warm flavor to the whole dish.
- Potatoes - 20 Small
- Onions - 1 big (fine chopped)
- Tomatoes - 2 big (pureed)
- Curd ( Yogurt ) - 1.5 cup (not sour)
- Red chilli powder ( Lal Mirch ) - 1 tsp.
- Ginger - 1 tsp. grated
- Black Cardamom ( Badi Elaichi ) - 1
- Fennel Seeds ( Moti Saunf ) - 1/2 tsp powdered
- Cumin Seeds ( Jeera ) - 1/2 tsp.
- Coriander ( Dhaniya ) Powder - 1 tsp.
- Bayleaf ( Tejpatta ) - 1
- Asafoetida ( Hing ) - 1 pinch
- Cinnamon ( Dalchini ) - 1 stick
- Turmeric Powder ( Haldi ) - 1/4 tsp.
- Garam Masala - 1/2 tsp
- Kasuri Methi - 1/2 tsp.
- Sugar - 1/2 tsp.
- Oil / Ghee - 4 tbsp. (for deep frying)
- Salt - To Taste
- Coriander ( Cilantro / Dhaniya ) leaves - For garnishing
- Boil the potatoes in a pressure cooker with 3-4 whistles and peel them. If small potatoes are not available, then chop large boiled potatoes into big chunks.
- Heat oil in a kadai for deep frying. Drain potatoes, wipe them clean and deep-fry them over medium heat until golden brown. Drain and transfer to plate. This step is optional, I prefer to boil them and saute them in butter on high flame till the turn crispy golden brown.
- Heat 1 tablespoons oil in another pan. Add cinnamon, black cardamom, bay leaves, cumin seeds and asafoetida and sauté for 30 seconds.
- Add the chopped onions and sauté them till they turn golden brown.
- Now add the grated ginger pureed tomatoes and and sauté till the mixture starts leaving sides.
- Add curd mix thoroughly for 2-3 minutes.
- Add the fennel powder, coriander powder, turmeric powder and red chilli powder and mix well.
- Add the water and salt and let it come to a boil.
- Add the fried potatoes, garam masala powder and kasuri methi.
- Cook over medium heat until the potatoes absorb the gravy and oil starts to come on the surface. Turn off the heat.
- Garnish with chopped coriander leaves and serve hot with rotis, parathas or naan.