Traditional Kashmiri Dum Aloo is a delectable stew cooked with baby potatoes along with aromatic Kashmiri spices. Many people love this recipe with potatoes, which is traditionally made with deep-fried baby potatoes that have been spiced in various ways. Thanks to the Kashmiri red chilli, which gives it its distinctive flavour and a gorgeous scarlet tint, the dish. It has a delicate flavour from the garam masala, and the yoghurt slightly lessens the heat. The gravy has a delicious richness from the cashews. For all foodies, this traditional potato meal is a must-try.
You can cook this decadent dish from Kashmir, which consists of fried potatoes in a hot tomato-curd sauce, for special occasions like cat parties, brunches, lunch and dinner parties, and potlucks, to name a few. The spices used in this main dish make it the ideal cuisine to choose for the winter, therefore you really must try it! Making filled potatoes and covering them in maida before using it to make the gravy is another way to put your own spin on this classic dish.
For special occasions or whenever you want a hearty baby potato curry, you may prepare this dum aloo recipe at home, which yields a dish that is genuinely rich, creamy, and tastes like it came straight out of restaurant.
Here’s the recipe for Kashmiri Dum Aloo.
Ingredients:
- 400 gms baby potatoes
- Oil for frying
- 4 tbsps mustard oil
- 2 Kashmiri dry red chilli
- 3-4 cloves
- 2 black cardamoms
- 2 green cardamoms
- 5-6 black peppercorns
- 1 cup onion (finely chopped)
- 1½ cup yoghurt
- 2 tsps Kashmiri red chilli powder
- ½ tsp turmeric powder
- 1 tsp dry ginger powder
- ½ tsp garam masala powder
- 2 tsps fennel powder
- 2 tsps all-purpose flour
- Salt, to taste
Method:
- The baby potatoes should be washed before being poked all over with a toothpick.
- In a pan, heat the water.
- Pour 1 tbsp of salt.
- Add the potatoes and let them simmer for a few minutes, once it reaches a boil.
- Peel the potatoes’ skin after draining the water.
- In a pan, heat up the frying oil.
- Potatoes should be deep-fried till golden brown, take them out of the oil and set them aside.
- In a pan with a thick bottom, heat mustard oil.
- Simmer the heat when it begins to smoke.
- Add the peppercorns, black cardamom, green cardamom, cloves, and dry red chilies from Kashmir and cook for a while.
- Add onions and cook until golden brown.
- In a bowl, mix yoghurt, all-purpose flour, dried ginger powder, turmeric powder, garam masala powder, and Kashmiri red chilli powder.
- Pour the yoghurt mixture into the pan while whisking constantly.
- Cook the mixture for the duration of a boil.
- Add the potatoes, 2 cups of water, and salt.
- Put a tight-fitting lid on the pan and reduce the heat to simmer.
- On low heat, cook for 10-12 mins.
- Serve warm with rice or naan.
