Kashmiri Dum aloo is a potato based North Indian dish especially from Kashmir valley. The deep fried potatoes are cooked slowly at low flame in a gravy made up of curd and spices.Kashmiri dum aloo is the most frequently made dish at my home, the reason being its easy and tempting.
Preparation Time: 10mins ∏ Cooking Time: 25-30mins ∏ Servings:3-4 persons
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 300 gram 0r 14-15 baby potato
- 1/2 cup curd (beaten or whisked)
- 1 teaspoon fennel powder (or seeds)
- 1 teaspoon cumin seed
- 1 medium onion chopped (slices)
- 1 Bay leaf
- 1 inch cinnamon stick
- 2-3 cloves
- 2-3 whole black pepper
- 1 black cardamom (badi elaichi)
- 1-2 green chilly (optional)
- 1/2 teaspoon ginger powder
- 1/2 teaspoon ginger-garlic paste (optional)
- 3/4 cup mustard oil for frying potatoes(+2teaspoon)
- 2-3 teaspoon kashmiri red chilly powder
- Coriander leaves -fistful (finely chopped)
- 1 pinch Asafoetida (Hing)
- 1/2 teaspoon turmeric powder
- 1 cup water
- Salt as per taste
How to make Dum aloo :
Step1: Wash potatoes well and add them with 3 cup of water to a pan.We need to boil these potatoes on medium-high flame till they are parboiled (half cooked).
Step2: In the meanwhile when potatoes are boiling, we can make powder out of fennel seed if you don’t have one. Dry roast fennel seed on low flame for couple of minute.Then using mortar pestle make powder out of it once it is cooled a bit.
Whisk the curd till smooth.
Step3: Once potatoes are parboiled (make sure not too boil potato much, it should be half boiled), cool a bit then peel it. Use peeler if peel of the potato is not coming out easily. Then using tooth pick or fork poke hole on the potato from all sides.
Step4: In a karahi or pan heat 3/4 cup mustard oil and heat it on low-medium flame. Add boiled and pierced potatoes one by one and stir in between so that potatoes are fried well from all sides. Remove them on paper towel once potatoes are crisp and golden brown in colour. You can poke potatoes again so that gravy is filled inside well.
Step5: Remove the extra oil and keep 2 teaspoon oil in the same pan or you can even take a different pan with 2 teaspoon oil. Once oil is heated add cumin seed, saute it for 20 seconds.Then add asafoetida, whole black pepper, clove, bay leaf, green cardamom, black cardamom and ginger-garlic paste saute it for 10-15seconds. Add onion and cook till the onion are golden brown in colour, then add green chilly and stir it.
Step6: In a small tadka pan add 1 teaspoon oil and heat it on low flame then add turmeric and kashmiri red chilly powder saute it for 30-40 seconds. This will give bright red colour to the gravy.
Then add this mixture to fried onion and mix everything well.
Step7: Now its time to add whisked curd, lower the flame. As soon as you add curd to the mixture make sure to stir it continuously to avoid separation of whey from curd. After adding curd add 1-1/2 cup water (or depending upon the thickness of the gravy you like) and continue to stir well. Then add fennel powder and dry ginger powder, stir well. Let it boil for 2-3minutes.
Step8: Add fried potato one by one to the gravy along with salt as per your taste, stir well. Cover the pan and cook this gravy on low-medium flame for 10-15 minutes.the gravy should become thick. Depending upon the thickness of the gravy you need you can adjust water.
Dum aloo (kashmiri style) is ready to be served. Garnish with fresh coriander leaves and serve it with roti, naan or pulav.