Recipe- Traditional Kashmiri Style Dum Aloo

Kashmiri dum aloo is a simple potato curry made with baby potatoes simmered in yogurt and spice gravy. This is a very popular dish from Kashmiri cuisine and is very easy to make. Kashmiri dum aloo has a different taste when compared to regular curries. It is mildly sour and mildly spicy. Since onion and garlic is not used, it is satvik and can also be made for fasting/vrat.

Ingredients

1 kg baby potatoes
2 cups yogurt
2 teaspoon fennel powder
1 teaspoon ginger powder
2 teaspoon Kashmiri chilli powder
½ teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
2 tablespoon ghee
1 teaspoon cumin seeds
½ teaspoon shah jeera
2 bay leaves
1 black cardamom
3-4 green cardamom
1 teaspoon pepper
5-6 cloves
1-2 small stick cinnamon
4-5 Kashmiri red chilli
½ teaspoon asafoetida (hing)
2 tablespoon coriander leaves

Method

- Wash and clean the potatoes thoroughly

- Boil water in a large pan or stockpot. Once it comes to a rolling boil, add the potatoes

- Let it boil until the potatoes are almost done. Transfer to cold water

- Peel the potatoes and set aside

- Take yogurt in a bowl and whisk it well. Make sure the yogurt is smooth and lump-free

- Add fennel powder, ginger powder, Kashmiri chilli powder, turmeric powder, salt, and garam masala. Whisk it well

- Add 1 cup water and mix well. Set aside

- Heat 1 tablespoon ghee in a frying pan or kadhai

- Add the potatoes and fry on medium heat until they are golden brown

- Carefully flip them and fry until both sides are golden brown. Set aside

- In the same kadhai, add 1 tablespoon ghee

- Add whole spices (bay leaves, green cardamom, black cardamom, cinnamon, cloves, pepper), jeera, shah jeera, Kashmiri red chilli, and hing

- Saute for a few seconds

- Add the yogurt mixture and bring to a boil

- Add the fried potatoes and mix well

- Cover and simmer until the potatoes are completely done and the gravy thickens slightly

- Add coriander leaves and mix well

- Serve hot.