Kashmiri Dum Aloo

Photo: Vaishali Sharma (Bhutani)

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

Wash the potatoes thoroughly and prick all over with a fork.

Keep the potatoes in salted warm water for 15 minutes, then drain and wipe dry.

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.

Whisk the yogurt with kashmiri red chilli powder, fennel powder, ginger powder and cardamom powder.

Add the fried potatoes and let it sit for 15 minutes.

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.

Add in the yogurt potato mixture and mix.

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.

Sprinkle the garam masala and cumin powder.

Serve Hot with Naan, Roti or Poori :)

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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.