KASHMIRI DUM ALOO | DUM ALOO RECIPE

Traditional recipes have their own charm, it does not matter from which region of India it belongs too, each and every dish is unique in its own way. Filled with delicious and subtle flavours Just like the Kashmiri cuisine! and the traditional Kashmiri Dum Aloo is one of those cuisine.  Kashmiri Dum Aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yogurt-based gravy flavored with dry ginger powder and fennel.

It is simple recipe with incredible flavours, also known as Kashmiri Shahi Potato Curry and is simply prepared using baby potato, curd and spices like chilli powder, cumin powder, fennel seed powder, ginger, garlic, and cardamom powder. While curd forms the creamy base, fennel powder and cardamom powder give it a beautiful flavour and different from other curd-based aloo recipes.

INGREDIENTS –

• 500 gm small size 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 cup Onion (Finely chopped)
• 1 and 1/2 cup Yogurt
• 2 tsp Kashmiri red chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Dry ginger powder
• 1/2 tsp Garam masala powder
• 2 tsp Fennel powder
• 2 tsp All-purpose flour
• Salt to taste

 Read Other Recipes –

1. SCHEZWAN BABY POTATOES RECIPE
2. KUNDRU FRY | IVY GORD FRY
3. BEDMI POORI RECIPE
4. PUNJABI ALOO MATAR
5. आम की पूरियां | MANGO POORI RECIPE
6. BOMBAY VEGGIE CHEESE SANDWICH

STEP BY STEP PROCESS OF MAKING KASHMIRI DUM ALOO –

1. Wash the baby potatoes and prick them with a toothpick all around. This will make sure the salt and masala seeps inside them, and they are not bland from inside.
2. 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.
3. Drain the water and peel the skin of the potatoes.
4. Heat oil for frying in a pan. Deep fry the potatoes till golden brown. You can fry these on high heat. Remove them from oil and keep aside.
   
   
   
5. Heat mustard oil in a heavy bottom pan. When it starts to fume and simmer in the heat. Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.
6. Add onions and fry till golden brown.
7. Making a mixing bowl yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all-purpose flour in a bowl. Adding flour in yogurt-based gravies to avoid splitting the yogurt while cooking.
   
   
   
8. Add the yogurt mixture in the pan and keep whisking while pouring at low flame. Cook until the mixture comes to a boil.
9. Now Add the potatoes, salt and 2 cups of water. Cover the pan with a tight-fitting lid and Cook for 10-12 minutes on low heat.
10. Now add the kasuri methi and simmer for 2 min then turn off the flame.

 Serve this superb Kashmiri Aloo Dum with Naan, roti or rice.

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