Kashmiri Dum Aloo - Spicy and Scrumptious
The Valley has given some very great recipes to the rest of India that have lingered long on the taste buds. Simple and easily available ingredients, yet the method of making, has made Kashmiri Dum Aloo a great favourite across the length and breadth of the country, best had when it is a cold winter day. Full of spice and definitely a taste that lasts for a long time, this dish is slightly tricky. Had hot with chapattis, rice, biryani etc., it would make you a favourite in your circle.
Check out and revel in the shine of popularity!
Kashmiri Dum Aloo
What you will need
- Small potatoes – 14 to 15
- Curds – 1 cup
- Green coriander – 2 to 3 tsp
- Aesofoetida – a pinch
- Cumin seeds – 1 tsp
- Coriander powder – 1 tsp
- Garam Masala – ½ tsp
- Sugar – ½ tsp
- Green Cardamom – 4 (peel and powder the seeds)
- Cloves – 3 (powder them)
- Turmeric powder – ¼ tsp
- Kashmiri red chilly powder (degi chilly) – 1 tsp
- Salt – 1 tsp or more (based on taste)
- Ginger powder – 1 tsp
- Fennel powder - 1.5 tsp
Making the Kashmiri Dum Aloo
- Wash the potatoes thoroughly before putting them in a pressure cooker.
- Pressure cook till they are half boiled. (Do not over boil). Cook till single simmer.
- Let all the steam escape, take out the potatoes and peel them.
- Prick the potatoes from all sides.
- Take oil in a wok (a metal pan generally used in cooking in Asia) and place it on flame to heat.
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When the oil is hot, place as many potatoes as possible in the wok, turn to medium flame and fry them till turn golden brown on all sides. - Take out the fried potatoes and put in the others. See that all are fried golden brown.
- Keep 2 tbsp oil in the wok and remove the rest of the oil in a small cup.
- Add cumin seeds and aesofoetida to the oil in the wok.
- Saute the cumin seeds. Then add coriander powder, turmeric powder, sauté for a few minutes then add the curds to it.
- When the mix starts simmering add the fennel powder, ginger powder, clove powder, cardamom powder, red chilly powder and sugar to the mix.
- When the curd is simmering nicely, add the salt and garam masala to it.
- Mix all well and add the potatoes as well. See that the potatoes are well coated by the masala.
- Cover it and cook for 5 minutes on low flame.
- Once the potatoes have absorbed all the spices well the delectable Kashmiri Dum Aloo is ready.
Tip – If you wish to make this subzi with some gravy, after there is boil in the curd, add a cup of water and stir until it starts simmering. Add the potatoes and follow the rest of the procedure as described.
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Take this sabzi into a bowl. Garnish with green coriander. Serve hot with Parantha, rice or chapatti. Meant for 4 to 5 members, it is quite a filling meal with whatever you have with it.
Relish the taste and I am sure, you will want to make the enticing Kashmiri Dum Aloo once again quite soon.
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