Kashmiri Dum Aloo / कश्मीरी दम आलू

Ingredients

For Potato

500 gms baby potato, peeled / छोटे आलू

Mustard oil to deep fry / सरसो का तेल

 For Dum Aloo Gravy

1 cup curd/दही

1 tbsp fennel powder/सौंफ पाउडर

1 tsp dried ginger powder/सोंठ

1 tbsp Kashmiri red chilli powder/कश्मीरी लाल मिर्च पाउडर

1 tbsp mustard oil/सरसों का तेल

1 black cardamom/बड़ी इलाइची

2 cloves/ लॉन्ग

½ tsp caraway seeds (shahi jeera)/शाही ज़ीरा

Pinch of asafetida/इक चुटकी हींग

Salt to taste / नमक

 

Process

 

  • Prick the potatoes from all sides using a fork.
  • Deep- fry the potatoes in mustard oil only till its 70% cooked.
  • For the curry, heat mustard oil in a pan.
  • Add yogurt in a bowl, mix in fennel powder and dried ginger powder. Mix well. Set aside till in use.
  • In another bowl, add water and mix in Kashmiri red chilli powder and set aside till in use.
  • Add black cardamom, cloves and caraway seeds, saute till fragrant.
  • Add hing and mix well. Add the water and Kashmiri red chilli powder to the pan, stir in and cook for 2-3 minutes.
  • Add in turmeric powder and mix well, cook for 2-3 minutes.
  • Add in the yogurt mixture on a low flame while stirring continuously.
  • Add the potatoes to the hot mustard oil again.
  • Add salt to the curry, drain the potatoes from the oil and add directly to the curry.
  • Mix everything well and cook for 4-5 minutes.
  • Garnish with the remaining oil and serve hot with choice of accompaniment.

 

 

 

 

 

 

 

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