Kashmiri Dum Aloo
Kashmiri Dum Aloo is a popular dish of baby potatoes simmered in a spicy, yogurt-based gravy, rich with Kashmiri chili and fragrant spices. It offers a delightful blend of heat, tanginess, and a hint of sweetness.
Servings: 4
Ingredients
- 250 gm Baby potatoes boiled and peeled
- 1 cup Curd
- 1 Tomato Large size, pureed
- 1 tsp Asafoetida/ Hing
- 1 tsp Cumin seeds
- 2 tsp Corinader Powder
- 2 - 3 tsp Degi Mirch, Kashmiri Chilli Powder
- ½ tsp Fennel Powder
- 1 tsp Salt
- 1 tbsp Coriander leaves finely chopped
- ½ tsp Garam Masala
Instructions
- Boil and peel the baby potatoes. Don't overcook them. One or two whistles are enough to get perfect potatoes.
- Poke holes all around the potatoes using a toothpick.
- Take 2 - 3 tsp red chilli powder and mix with ¼ cup of water and mix well to prepare a red chilli paste.
- Heat oil in a pan for deep frying. Deep fry the potatoes and flip until they have golden brown skin. Once done, remove them from the oil and keep them on a paper napkin.
- Remove extra oil from the pan. Leave 3 - 4 tbsp oil for further preparation of the gravy.
- Add 1 tsp cumin seeds (Jeera) or caraway seeds (Shahjeera). Add hing. Then add the red chilli paste and stir continuously for 30 seconds.
- Then add tomato puree, fennel powder, coriander powder and mix well. cook for 2 minutes.
- Add beaten curd to the pan and mix well. Stir continuously till it starts boiling.
- Then add fried baby potatoes. Add salt and let it simmer for 3 - 4 minutes more till all flavors incorporated into potatoes. If required add 1 cup water. But these comes with thick gravy. so don't add much water. keep stirring in between.
- Let it simmer. After 5 minutes check the consistency. Turn off. add chopped coriander leaves and garam masala (optional). Serve hot with any kind of bread or rice.