Kashmiri Dum Aloo

Kashmiri Dum Aloo

Shallow fried baby potatoes simmered in a tangy yogurt gravy with aromatic spices (also without onion and garlic). Best with Puri / Batura / Pulao / Rotis .. Basic recipe from Femina !!

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 3 -4

Ingredients

12 baby potatoes, boiled and peeled

3 tablespoon oil (or 200 ml oil to deep fry)

Other ingredients

1 tablespoon oil (or 3 tablespoon mustard oil. Gravy will be dark brown / red in color if using mustard oil)

1 bay leaf (1 big or 2 small)

3 cardamoms

1 stick cinnamon (1 big or 2 small)

½ teaspoon cumin seeds (jeera)

½ teaspoon asafoetida (hing)

1 ½ teaspoon Kashmiri red chilli powder

60 ml yogurt (4 tablespoon) whisked

1 tablespoon fennel powder

1 teaspoon dried ginger powder

1 cup water (Indian standard measuring cup of 200 ml / 8 oz capacity)

¾ teaspoon salt

½ teaspoon cumin powder

½ teaspoon garam masala powder

2 teaspoon chopped coriander leaves

Method

Heat oil in a pan and shallow fry boiled baby potatoes until golden color. Or deep fry until crisp and golden. Set aside.

To make the gravy, heat oil or mustard oil in a pan and add whole spices (bay leaf, cardamom, cinnamon and cumin seeds). When spices begin to crackle, lower the heat and add asafoetida and red chilli powder. Next step I’m recommending double boiling method.

( double boiler -a pair of saucepans (or 1 big bowl and 1 small bowl) one of which fits above and partly inside the other: food is cooked in the upper one by water boiling in the lower and it helps even cooking and whisked curd won’t curdle / break ).

In a bowl or sauce pan transfer whisked curd and mix with whole spices - asafoetida – red chilli powder seasoning mix. Add fennel powder, dried ginger powder, salt to taste and 1 cup water to make a thick gravy. Cover and double boil for 8 – 10 minutes on a medium heat.

Now add shallow fried potatoes or deep fried potatoes. Reduce the heat to low, cover with a lid and boil again for another 6 – 8 minutes (potatoes may absorb some of the gravy).

Stir in cumin powder and garam masala powder and serve hot with puri / rotis / … Decorate with chopped coriander leaves.