Kashmiri Dum Aloo
By: Vaishali Sharma...
Published: Wednesday, December 15, 2010 - 4:58pm

Ingredients




16 Baby potatoes- 18
1 teaspoon Cumin seeds-, roasted and ground into a powder
3/4 teaspoon Garam masala-
2 teaspoons Kashmiri red chilli powder-
1 cup Fresh yogurt- and ½
1/2 teaspoon Green cardamom powder-
1 teaspoon Ginger powder-
1 tablespoon Fennel powder-
3 tablespoons Mustard oil-
5 Cloves roasted and powdered-
Asafoetida- a pinch
Vegetable/canola/sunflower cooking oil- to deep fry potatoes
Salt- to taste
1/2 cup Hot water-

Preparation

1 Wash the potatoes thoroughly and prick all over with a fork. 2 Keep the potatoes in salted warm water for 15 minutes, then drain and wipe dry. 3 Heat the oil in a pan and deep fry the potatoes until golden brown from outside. Drain on a kitchen towel and set aside. After they cool a little bit, prick the potatoes once again with a fork. 4 Whisk the yogurt with kashmiri red chilli powder, fennel powder, ginger powder and cardamom powder. 5 Add the fried potatoes and let it sit for 15 minutes. 6 Now heat the mustard oil in a pan and add a pinch of asafoetida and the powdered cloves. Let it splutter for a few seconds and then add the 1/2 cup of hot water and salt. Let the water come to a boil. 7 Add in the yogurt potato mixture and mix. 8 Cover the pan with a tight lid and let it cook on a medium low flame for 15 minutes or until the potatoes absorb the gravy and oil surfaces. 9 Sprinkle the garam masala and cumin powder. 10 Serve Hot with Naan, Roti or Poori :)

About


Dum aloo belongs to North Indian or more specifically Kashmiri cuisine. Baby potatoes are first fried and then cooked under low pressure in yogurt based gravy.