Kashmiri Dum Aloo, a delicious recipe from kashmiri cuisine
Kashmiri cuisine, traditionally known as “Wazwan” which means multi-course delicacies. Kashmir is known for its unique cuisine which speaks about its beauty, authenticity and tradition. It has its own taste and flavours which makes it different from other cuisine. The use of fennel powder, mustard oil and kashmiri degi mirch makes its taste distinctive and matchless.
This is a very simple and famous recipe. This recipe can be prepared in various ways. One cook it with the use of onions, ginger, garlic and tomatoes while some with tomatoes only. The recipe which I am sharing today is made with No onion, No garlic and No tomatoes. The baby potatoes are boiled, fried and cooked in spices with whisked yogurt.
Preparation Time: 40-45 minutes
Cook time: 26-30 minutes
Level Of Cooking: Easy
- Baby Potatoes- 250gms
- Mustard Oil for frying
- Fennel Powder- 2 teaspoon
- Cumin Powder- 1 teaspoon
- Kashmiri Red Chilli Powder- 1 teaspoon
- Asafoetida (Hing)- ¼ of small teaspoon
- Cloves (Laung)- 4/5
- Cinnamon(Dalchini)- ½ inch
- Cardamom/ Green Elaichi- 3
- 1 bay leaf (tej patta)
- Salt to taste
- Garam Masala- 1 teaspoon
- Fresh Cream- ½ cup
- Yogurt- 1 and ½ cup
- Fresh chopped coriander for garnishing
Method to make Kashmiri Dum Aloo
Step1: Boil and peel the baby potatoes.
Step 2: Heat the oil in a pan and deep fry the potatoes till they turn golden brown.
Step 3: Prick the potatoes with fork so that all the yogurt masala gravy gets soaked well in them.
Step 4: Remove the extra oil from the pan and add cloves, cardamom, bay leaf and cinnamon in the remaining oil at low flame.
Step 5: Put fennel powder, cumin powder, red chili powder, a pinch of asafoetida (Hing) and salt to taste. Turn the heat off and keep stirring.
Step 6: Now add the fresh cream and whisked yogurt and stir continuously. Then, turn on the heat and bring it to boil. *Please note that don’t put the yogurt in hot oil as it will shatter. Keep the flame at low and stir it vigorously to prevent from breaking.
Step 7: Add fried potatoes, garam masala and keep stirring for 5 mins at low flame. Put half cup of water, close the lid and cook it for 10 mins. Stir in between to make sure that it is not sticking to the pan.
Step 8: Turn off the heat, garnish with coriander leaves and serve hot with rice or roti.