Kashmiri Dum Aloo

by Rebecca Khatri

Kashmiri Dum Aloo

Kashmiri Dum Alookashmiri dum Aloo

This is a Kashmiri style preparation hence the popular Kashmiri spices like fennel seeds and Kashmiri red chillies are used. Baby Potatoes are used instead of the ordinary potatoes in this dish. Also mustard oil is widely used in Kashmir hence it used for frying the masalas to give the authentic taste.  The recipe is called ‘Kashmiri Dum Aloo’ as it is cooked under Dum which means pressure. The food gets cooked in its own juices under pressure.

Ingredients

mustard oil – 2 table spoon (used for frying the masalas only.)

Refined oil – for deep frying the baby potatoes

baby potatoes – 500 grams

cumin seeds (sauted in mustard oil and powdered)- 1/2 teaspoon

2 numbers of kashmiri red chillies (sauted in mustard oil and powdered)

3 cloves (sauted in mustard oil and powdered)

garam masala – 1/2 tea spoon

curd (Yoghurt) – about 1 cup

ginger powder – 1/2 teaspoon

fennel seed (sauted in mustard oil and grounded) – 1/2 tablespoon

cardamom powder – 2 to 3 pinches or about 1/4 teaspoon

asafoetida (hing) powder – a pinch

salt to taste

Prepare dough with wheat flour.

Method of Preparation

Add teaspoon of salt to a bowl of water enough to soak the baby potatoes.

Poke the baby potatoes (if you want you can peel the potatoes and put) with fork and then soak in water for about half an hour.

Heat refined oil in a pan and fry the potatoes in a medium flame. Fry till it is golden brown in color. Remove excess oil by placing them on a plate with tissue papers.

Add curd (yoghurt), roasted & grounded kashmiri chillies and fennel seeds, ginger and cardamom powders in a bowl and mix it well.

Now add fried baby potatoes to this mix and keep it aside.

Heat mustard oil in a pan and set it on medium flame. Add clove powder & asafetida and mix it well. Add some water and bring it to a boil.

Now add the marinated potato to the pan, stir it properly and cover it. Seal the pan edges with the dough properly so that steam does not escape.

Cook on a low flame for about 15 minutes.

After the cooking is done, remove the lid and add garam masala and cumin powders & close the lid quickly again. Wait for couple of minutes.

Kashmiri Dum Aloo is ready to be served! Serve it with hot chapattis, Naan or Kulcha.

 

 

 

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