Kashmiri Dum Aloo | Baby Potatoes in Aromatic Yogurt Gravy

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Dum Aloo is a popular delicacy which is prepared in various styles across different states in India; while Punjabi Dum Aloo is a bit subtle with creamy texture imparted because of the use of cashew nut paste, Kashmiri Dum Aloo has more of spicy flavors packed with aromas of fennel, asafoetida and ginger, which truly elevate the dish to another level. There is yet another variety of this famous vegetarian delicacy which has carved its niche on the Indian gastronomic map and it comes from the state of West Bengal; popularly known as 'Aloor Dum', what makes it little different from the other variations is the prominent use of mustard oil in the gravy. Having said that, each variant of Dum Aloo is delectable in its own way and makes for a great dish to be served with roti, paratha, puri or rice.

As far as today's recipe is concerned, I am here with Kashmiri Dum Aloo, other variations are on my to-do list and I would be presenting them very soon...so till then stay tuned and happy cooking !

Kashmiri Dum Aloo


 Ingredients

Baby potatoes - 500 grams
Whisked yogurt - 3 cups
Kashmiri red chili paste - 2 tbsp (to make it, boil 4 to 5 dry red chilies in 1/4 cup of water and then blend to a paste)
Dried ginger powder - 2 tsp
Fennel powder - 1 tbsp
Asafoetida - 1/4 tsp
Garam masala powder - 1 tsp
Kashmiri red chili powder - 1 tsp
Coriander powder - 1 tsp
Salt - as per taste
Turmeric powder - 1/2 tsp
Bay leaf - 1
Cloves - 4 to 5
Black cardamom - 1
Green cardamom - 2 to 3
Cumin seeds - 1 tsp
Water - 1 cup
Oil - 1 tbsp for gravy + for frying potatoes

Kahmiri Dum Aloo


Method

1. Scrub and wash the potatoes nicely. Boil them till they are 80 % done and keep aside.
2. Combine yogurt, ginger powder and red chili paste; keep it aside.
3. Next, poke the potatoes all over using a fork and fry them in medium hot oil until they turn crisp and golden brown from all sides. Dish them out onto a kitchen towel.
4. Now, in a wok, heat oil and add in bay leaf, cloves, green & black cardamoms and cumin seeds.
5. As these spices change color, add asafoetida, red chili powder, coriander powder and turmeric and switch off the flame.
6.  After 3 to 4 minutes, add in the whisked yogurt mixture and water; switch on the flame and keep stirring it continuously until it comes to a boil.
7. As soon as gravy comes to boil, add the fried potatoes along with fennel powder and salt. Cover the lid and let simmer for 8 to 10 minutes or until you see oil floating on top.
8. Switch the flame off and add garam masala powder along with freshly chopped coriander leaves.
9. Serve hot with rice or bread of your choice.

Kashmiri Dum Aloo


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