KASHMIRI DUM ALOO– Kashmiri Dum Aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yoghurt based gravy flavoured with dry ginger powder and fennel. A very traditional recipe with the aroma of Kashmiri spices.
My Army Diary:
My final bye-bye to Kashmir, adieu to the valley with an eye-catching beauty, mesmerizing nature, lovely people and a very rich traditional culture apart from which it also has amazing cuisine. As I mentioned earlier, Kashmiri cuisine is more popular for its non-veg dishes. Being a vegetarian I dug out some interesting vegetarian dishes from this exotic cuisine. Must try !!! surely these recipes will make A Special space in your party menu or daily meals. Chao!
While I was waiting to post new recipes, a very unfortunate natural calamity hit Kashmir I was feeling really bad about such a tragedy, my sincere prayers to the Kashmiris who suffered a loss in this disaster. May God help them to come out from that grief. I really want to salute the Indian army for their excellent support to Kashmiris. Kudos Indian Army!
Back to Recipe:
Let’s start with the very famous Kashmiri dish Dum Aloo. In India, you will find different recipes of dum aloo and every version of this evergreen vegetable has a totally different taste. As I mentioned earlier Kashmiri food is very simple to make and they are very specific about the spices they use. In place of onion and garlic, they use more of yoghurt. Check this out, folks…
Ingredients To make Kashmiri dum aloo:
Baby Potatoes– The main ingredient, Baby Potatoes I love to use small baby potatoes when the new crop comes in the market they are so tender and tasteful and perfect to make dum aloo. However, you can use small size potatoes that are easily available in all seasons baby potatoes are parboiled and then fried. Later these fried baby potatoes are added in the gravy or sauce and slow simmered. The baby potatoes absorb the flavours of the spices and curd while cooking.
No onion no garlic: the recipe does not have any onion or garlic in it. So this is a satvik recipe.
Flavours: This recipe of Kashmiri dum aloo is a traditional recipe. Kashmiri dum aloo is – sour and spicy with the aromatic flavour of saunf.
Red chilli powder: In the recipe, I highly recommend adding Kashmiri red chilli powder or deghi mirch as they are not very hot or pungent and give a nice red colour to the final dish. I have also made this Kashmiri dum aloo with a few varieties of red chilli powder and they made the dish too spicy. If you cannot handle the heat, then reduce the amount of the Kashmiri red chilli powder.
Other spices: This traditional recipe has spices like Kashmiri red chilli powder, ginger powder, and fennel powder which are aromatic and combine to give a lovely warm flavour to the whole dish. If you are in Kashmir or travelling to Kashmir I would suggest you try the special Kashmiri masala Tikki. Masala Tikki is easily available in the Kashmiri market and is very flavourful I really enjoyed the Tikki masala when we were posted there It gives the beautiful red colour to dum aloo.
Serving suggestions:
I like to serve Kashmiri dum aloo with rice. However, It goes with Roti or naan too.
Finally, I would like to suggest you a few more recipes from my blog
Kashmiri Dum Aloo- No onion No garlic
Course: MainCuisine: kashmiri, IndianDifficulty: Medium20
minutes30
minutes237
kcalKashmiri Dum Aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yoghurt based gravy flavoured with dry ginger powder and fennel.
Ingredients
400 g Baby potatoes
Oil for frying
4 tbsp Mustard oil
2 Kashmiri dry red chilli
3-4 Cloves
2 Black cardamom
2 Green cardamom
5-6 Black peppercorns
1 and ½ cup Yogurt
2 tsp Kashmiri red chilli powder
½ tsp Turmeric powder
1 tsp Dry ginger powder
½ tsp Garam masala powder
2 tsp Fennel powder
2 tsp All-purpose flour
Directions
- Rinse the baby potatoes well. Brush or scrub the mud etc from them. Take 3.5 cups water in a pan. Add the potatoes.
- On a medium to high flame boil the water, so that the potatoes are half cooked.
- Drain them and allow them to become warm or cool down at room temperature.
- Peel the potatoes. This task takes a lot of time, so do it while listening to music or watching your favourite tv show. If you want you can keep the peels too.
- With a fork, toothpick or skewer, poke holes in the potatoes all over. Halve them or you can keep them whole if they are small. This is done so that when cooking on dum, the potatoes absorb the flavours of the masala in which they are getting cooked.
- Whisk the fresh full-fat curd or yoghurt till smooth. Keep aside.
- In a small bowl, take Kashmiri red chilli powder and water.
- Mix and stir well to get a smooth mixture.
- Frying Potatoes
- In a pan heat mustard oil till it begins to smoke.
- Add the parboiled peeled potatoes and begin to fry them on a low to medium flame.
- With a slotted spoon, turn them over while frying, when one side is lightly golden.
- Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the centre.
- Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
- If you want you can again poke holes in the fried potatoes. This is an optional step.
- For Gravy
- Lower the flame. Remove the extra oil and keep 2 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
- Then add the red chilli + water solution and stir well. Be careful as the mixture splutters.
- Now add the beaten curd. When you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.
- After adding curd, add water and continue to stir.
- Stir and mix very well.
- Then add fennel powder. If you do not have ready fennel powder than you have to make it. Roast the fennel lightly on a pan or tava. When cooled, then in a mortar & pestle pound the roasted fennel seed to a medium-fine powder. You can also grind in a small spice grinder or coffee grinder.
- Add the whole spices and ginger powder. Stir well.
- Now add the potatoes. Again stir.
- Season with salt and stir again.
- Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.
- The gravy should become thick.
- You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
- Serve Kashmiri dum aloo hot with naan, rotis or rice
STEP BY STEP RECIPE:
Wash the baby potatoes and prick them with a toothpick all around. Heat water in a pan. Add 1 tbsp salt in it. When it comes to a boil, add the potatoes and boil them till tender. Drain the water and peel the skin of the potatoes.
Heat oil for frying in a pan.Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
Heat mustard oil in a heavy bottom pan.When it starts to fume, simmer the heat. Add Kashmiri dry red chillies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds his yoghurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all-purpose flour in a bowl.
Pour the yoghurt mixture in the pan and keep whisking while pouring. Cook until the mixture comes to a boil. Add the potatoes, salt and 2 cups of water.
Cover the pan with a tight-fitting lid and simmer the heat to a minimum. Cook for 10-12 minutes on low heat. Serve hot with naan or rice.
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Can i skip Asafoetida?
Asafetida is called hing ….yes you can skip it you will not find any major change in taste ..we use hing basically to mellow down gastric property of spices. 🙂