Kashmiri Dum Aloo
Kashmiri Dum Aloo Recipe
Kashmiri Dum Aloo is a rich and subtly flavoured vegetarian recipe. Baby potatoes are cooked in a spiced gravy of yogurt giving the dish a whitish colour topped with green of coriander. It's an all time favourite accompaniment with radhaballavi and naan.
PREPARATION TIME : 20 minutes
COOKING TIME : 25 minutes
SERVINGS : 4
INGREDIENTS :
- 1/2 kg small Potatoes (peeled)
- 1 tbsp. Coriander seeds
- 4 Black Cardamoms (brown)
- 5 Cloves
- 7-8 Black pepper
- 1 inch Cinnamon
- 1/4 tsp. Caraway seed
- 2 Green Cardamoms
- 1 tbsp. Fennel seed
- a pinch Asafoetida
- 4 Bay Leaves
- 1 tsp. Ginger garlic paste
- 1 medium Onion (grated)
- 1 tsp. Kashmiri Chilli powder
- 2 cup Hung Curd
- Oil for deep frying
- ½ cup mustard oil
- ½ cup water
- Salt to taste
- 2 tbsp. Coriander leaves (chopped, optional for garnish)
METHOD :
- Prick the peeled potatoes with a fork and keep it in salted water for fifteen minutes. Drain the water and wipe dry the potatoes.
- Deep fry the potatoes on medium heat till golden brown, drain the oil and keep aside.
- Grind the Fennel seed, green cardamom together. Whisk the curd with this grinded masala and Kashmiri red chilli powder
- Grind the coriander seeds, black cardamom, cloves, cinnamon, caraway seed, and black pepper together.
- Heat mustard oil in pan and temper it with bay leaves and asafoetida.
- Add ginger, garlic paste and grated onion to the heated oil. Sauté over low flame till the mixture is brownish in colour and the oil separates from it.
- Add the grinded masala and salt to taste, sauté for a minute and 1/2 cup water to it and bring the mixture to boil.
- Stir in the curd mixture, mix well with the masala. Cook closed lid over medium flame and bring it to boil.
- Add the fried potatoes to the gravy and cook covered over simmering flame till the potatoes absorb the gravy and oil surfaces.
- Garnish with chopped corianders and serve.
Last Updated: 11th August, 2011
Chef: Debjani Sen
