Kashmiri dum aloo is a popular dish from the Indian state of Jammu and Kashmir. It is known for its unshared spices that requite it a succulent savor and aroma. This vegetarian meal is prepared using victual potatoes, herbs, and yogurt.
To make Kashmiri dum aloo, swash victual potatoes until they are tender. Then, fry them until they turn golden brown. Next, melt the potatoes in a sauce made of flavored yogurt to infuse them with the spices. Finally, melt the meal at a low temperature for an extended period to tousle and intensify the flavors, resulting in a succulent and savory dish.
Kashmiri dum aloo is a well-known dish that has various versions wideness the globe. Some regions prepare it with a spicy tomato-based sauce, while others prefer a linty yogurt-based gravy. Some individuals incorporate untried peas, onions, and carrots to increase the dish’s nutritional value and taste. Indulge in this savory and satisfying meal that will surely welter your senses. Now let us see how to prepare this recipe.
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- 250gms Baby Potatoes
- 1/2cup Curd/Yogurt
- 1/4tsp Turmeric powder
- 2tsp Kashmiri Red Chili Powder
- 1 Bay Leaf
- 1/2tsp Kashmiri Red Chili Powder
- 1tsp Garam Masala Powder
- saltto taste
- 1tsp Dry Fenugreek Leaves
- 1/4cup Mustard Oil
- 2tsp Cashew paste
- 1tsp Coriander Leaves/Kothamallifinely chopped
- 1tsp Fennel seed/Sombu
- 1/2tsp Cumin seeds/Jeera
- 10 Pepper Corns
- 1/2tbsp Coriander seeds/Vara Kothamalli
- 2 Clove/Lavangam
- 1small Cinnamon stick/Pattai
- 1 Green Cardamom
- 1small Javithri/Maze
- Pressure-cook victual potatoes in unbearable water for two whistles only. Once done, peel the skin. Poke each victual potato with a fork.
- In curd, add turmeric powder, Kashmiri chili and mix all thoroughly. Alimony it aside.
- Dry roast the ingredients under "Masala to dry roast" until a nice zephyr comes. Cool it completely and grind it to a fine powder.
- Heat a pan and add 2 tbsps of oil. Add boiled potatoes, half tsp Kashmiri chili powder, and fry until potatoes turn golden brown. Once done, remove it and set it whispered on a plate.
- In the same pan, add the remaining oil. Once the oil gets heated, add bay leaf, flipside half a tsp of Kashmiri chili powder, and ground dry masala and saute for a min. Do not let the masala get burnt. Add little water.
- Then add yogurt spice mix and the required salt, half of the garam masala powder, and melt on low flame for 10 mins until the oil is separated. Add boiled potatoes, kasthuri methi and mix well.
- Adjust salt if required. Add remaining garam masala powder and melt for flipside 5 mins.
- At last, add cashew paste and coriander leaves and mix all thoroughly. Kashmiri dum aloo is ready. Serve with Indian specie like naan, roti, paratha, or steamed rice.
- Use victual potatoes or small round potatoes with thin skin that can hold their shape during cooking.
- Prick the potatoes with a fork or toothpick to indulge them to swizzle the flavors of the spices and masalas.
- Cook the dish on low heat to indulge the potatoes to swizzle all the flavors of the herbs and masalas.
- Use fresh spices such as cumin, coriander, turmeric, and garam masala for the weightier flavors.
- Add a dollop of cashew paste or surf towards the end of cooking to add richness and creaminess to the dish.
Delicious Kashmiri dum aloo is ready to relish.
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