Hi Chefs!!
‘Kashmiri Dum Aloo’ originates from the land of Jammu and Kashmir, hence the name. Kashmiri Dum Aloo contains fried baby potatoes and is a medley of spices, cooked on low flame with lots of patience and love. Originally Kashmiri Dum Aloo does not contain onion, Garlic, and tomatoes. It is flavored with Kashmiri red chili powder, dry ginger powder, fennel seed powder, and yogurt.
In my recipe, I have used a paste of tomatoes and cashews to add some richness to the gravy besides keeping in mind the authenticity of the dish. Follow the recipe to make this yummy regional delicacy with a twist.
Ingredients:
For Shallow Frying Potatoes:
· Potatoes – 500 gm (parboiled)
· Oil – 3-4 tbsp
· Salt – a pinch
For Gravy:
· Oil – 3-4 tbsp
· Bay leaf (Tej Patta) – 1
· Cinnamon (Dalchini) – 1 small psc
· Cloves (Laung) – 2-3
· Black Pepper (Kali Mirch) – 7-8
· Cumin Seed (Jeera) – 1 tsp
· Asafoetida (Heeng) – 1-2 pinch
· Tomato – 3 nos
· Ginger – 1 inch
· Green chili – 2-3 nos
· Cashew – 8-10 (handful)
· Kashmiri red chili powder – 2 tsp
· Turmeric powder – 1 tsp
· Coriander powder – 2-3 tsp
· Kasoori methi – 1 tbsp
· Dry ginger powder – 2 tsp
· Fennel (saunf) seed powder – 2-3 tsp
· Garam masala – 1 tsp
· Thick curd – 4 tbsp
· Green coriander – 2 tbsp (chopped)
How To Make Kashmiri Dum Aloo:
1. In a pan heat oil.
2. Prick the parboiled potatoes with the help of a fork from all sides and add them to the pan.
3. Add a pinch of salt and let them shallow fry at medium-low heat, tossing occasionally.
4. Make a paste of tomatoes, cashews, green chili, and ginger.
5. In another wok/kadahi add oil.
6. When the oil is hot enough add bay leaf, cinnamon, cloves, black pepper, cumin seeds, and heeng.
7. Now add the paste of tomatoes and cashew to the tempering.
8. Add little water to avoid burning of paste.
9. Add Kashmiri red chili powder, turmeric powder, coriander powder, and kasoori methi.
10. Roast all spices well, stir continuously.
11. Add beaten thick curd and also add dry ginger powder, Fennel seed powder & garam masala.
12. Roast the masala well on low flame till the oil separates.
13. Add shallow fried potatoes.
14. Add water and adjust consistency as per requirement.
15. Add salt as per taste.
16. Let it cook on low flame for 8-10 minutes.
17. Garnish it with chopped coriander.
18. Serve hot with chapati or rice.
Enjoy!!
Some Pro Tips:
1. You may deep fry potatoes instead of shallow frying.
2. You may cut big potatoes into big cubes if you do not have baby potatoes.
3. Do not over boil potatoes.
4. You may adjust the spiciness as per your taste.
5. Immediately stir the gravy after adding curd otherwise it might separate.
6. You may make it dry or with gravy as per your taste.
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