Potatoes are something I reach out to when I am stuck with the question of "what should I cook?" These tubers are so versatile that there are so many ways to make them. And all of them are sure to turn out delicious. You can either make a simple stir fry out of them or you can turn it into a scrumptious and rich yogurt based side dish like this one.
The Kashmiri Dum aloo is perhaps one of the best and most favored dish from the Indian state of Kashmir. The dum aloo that are served in the restaurants, most of the times, are not authentic. For the authentic dum aloo, is not cooked in tomato and cashew paste. Traditionally, Kashmiri dum aloo is made by simmering deep fried potatoes in spice infused yogurt. This dish is slow cooked on a very low heat in a vessel that has it;s lid tightly sealed. This
The spices used in this recipe depends on the individual taste and varies from recipe to recipe. In this version I have used dry ginger powder, kashmiri red chili powder, fennel seed powder, cumin-coriander seed powder and a pinch of garam masala. The deep, roasted flavors of the spices is balanced by the sweet yogurt and the hint of cream. Also, do not hold back on the clarified butter (ghee). For it helps in taking the flavor quotient up by a notch.
The Kashmiri Dum aloo is a great recipe if you are looking for a great recipe to satisfy your hungry stomach and tickle your taste buds. But I believe that this sweet and spicy curry does something more than that. It satiates your soul.
Kashmiri dum aloo recipe:
Preparation time: 25min
Cooking time: 15min
Baby Potatoes- 12
Ghee or clarified butter- 2tbsp+1tbsp
Asafetida- A large pinch
Thick yogurt- 300ml
Dry ginger powder- 1tsp
Saunf or fennel seed powder- 1/2tsp
Kashmiri red chili powder- 1tsp
Cumin seed powder- 1/2tsp
Coriander seed powder- 1/2tsp
Salt- to taste
Garam masala- 1/2tsp
Cream- 2tbspns (optional)
Coriander leaves to garnish.
- Boil the baby potatoes in enough water till fork tender. Drain and allow the potatoes to cool. Peel the cooled potatoes, prick them with a tooth pick and set aside.
- In a bowl, whisk the yogurt along with the ginger powder, fennel seed powder, cumin-coriander seed powder, red chili powder, turmeric, salt and sugar and set aside.
- Heat two table spoons of ghee in a thick bottomed pan. Add the boiled potatoes and fry till they turn golden in color. Take off the heat and set aside.
- Add another table spoon of ghee to the same pan and add the cumin seeds. Once they turn brown, add the asafetida and fry for a few seconds.
- Stir in the cooked fried potatoes and the yogurt mixture and cook covered for on low heat for 15-20 mins.
- Add the garam masala and the cream. Mix well and take off the heat.
- Garnish with coriander leaves and serve hot with rotis, parathas or rice.