Kashmiri Dum Aloo

Kashmir has always been an enchanting place and everything associated with Kashmir – the beauty, the food and culture are a league apart in their charm and charisma. Kashmiri cuisine has off late become a fascination for me and I have started experimenting a lot on this . Today I present before you one of my experiments with a very well known Kashmiri dish – Dum Aloo…I came across many different versions of this dish online, but ended up capturing the common elements and presenting it before you the way I made it – Kashmiri Dum Aloo 🙂
Potatoes, peeled – 18-20 small
Oil – for deep-frying (if deep frying)
Kashmiri red chillies, ground – 5-6 nos (or use Kashmiri red chilli powder – 2 to 3 tsp based on your spice level).
Yogurt – 2 cups
Green cardamom powder – 1/2 teaspoon
Dry ginger powder (soonth) – 1 teaspoon (if you don’t have this, use ginger powder instead)
Fennel seed (saunf) powder – 2 tablespoons (this is the most important ingredient – the fennel powder imparts a very distinct taste to the dish)
Vegetable oil – 2 generous tablespoons (generally mustard oil is used by many for a more authentic taste).
Clove powder – a generous pinch
Asafoetida – a pinch
Salt – to taste
Roasted cumin powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Firm dough made of flour and water – a cup. (Optional – if you want to make this truly ‘Dum’ style, then make the dough to seal the container to cook the potatoes).
Prepare the potatoes first – Tradionally the potatoes are prepared as follows – Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside.
How I prepped the potatoes was different. I didn’t want the deep frying option. I boiled the baby potatoes first till about 75-80% done(prick with a toothpick or fork to check). Then peeled the potatoes and pricked them with a fork all over. I then sprayed some olive oil on them and baked them at 400F at about 30-40 mins till they were baked golden. Keep turning the potatoes every 10 to 15 mins to have even golden colour.
Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the vegetable/mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixtuer to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. If making truly in the ‘dum’ way -seal the edges of the pan’s cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes. (I didn’t cook the ‘dum style as I was in a hurry.) Garnish with roasted cumin powder and garam masala powder. Toss gently and serve hot!
Bon Appetit… 🙂

2 responses to “Kashmiri Dum Aloo

    • Hey Dhanya,

      You don’t need to necessarily have small potatoes itself for trying this out. Take normal potatoes and halve them to resemble the small ones in size and go ahead with the normal process. It is definitely yummy with small ones, but I have tried with normal potatoes cut in small pieces (normally cutting a medium sized potato to half is enough unless it is a really huge one like the one used for making spuds). Try out the recipe and let me know how it turned out.


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