It is
very popular curry that belongs to the Kashmiri cuisines. Kashmiri cuisine is
rich and flavourful. The funny part though is that if you go to Indian
restaurants they will have “Kashmiri Dum Aloo” on the menu and when you order
it, you will get baby potatoes in a creamy, onion-tomato based curry which is
nowhere close to how Kashmiri Dum Aloo should be. I skipped adding tomato and cream and still the gravy looks so creamy. Also there is no onions, no ginger garlic paste in my recipe. Shared my version of DUM ALOO and hope you must like it.
You are free to add or change any ingredient as per your choice. Let me know in the comment section, your version of dum aloo recipe. I would love to share it on my pinterest and instagram.
If you are looking for other potato (aloo) recipes, you can check them on my website.
Here in my recipe, dum aloo is cooked with yogurt, ginger powder and few spices and while cooking on dum, the gravy almost absorbed in the potatoes and then the potatoes are served coated with spices and little fat and off course no gravy. The most important step is to prick the potatoes well and then shallow fried which helps the potatoes to absorb all the flavours and becomes spongy. If you are tired of eating the same old potato curry, then give this recipe a try…!!! Kashmiri Dum Aloo goes well with any Indian flatbread or steamed rice.
If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback! You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.
📌📌Watch the video recipe here 📌📌
INGREDIENTS:
10-15 Baby Potatoes [if you don’t have baby potatoes then use big ones cut into halves]
3 tablespoon Oil
7-8 Dry Red Chillies
300 gms Curd
1 teaspoon Kasuri Methi
Spice Powders:
½ teaspoon Ginger Powder [adrak/ soonth powder]
½ teaspoon Turmeric Powder [haldi]
¼ teaspoon Asafoetida [hing]
Salt as needed
1 teaspoon Kashmiri Red Chilli POwder
Whole Spices:
3-4 Cloves [lavang]
3-4 Green Cardamom [elaichi]
1 tablespoon Coriander Seeds [dhaniya]
A piece of Mace [javitri/ jaypatri]
½ teaspoon Black Peppercorns [meera]
½ teaspoon Cumin Seeds [jeera]
1 teaspoon Fennel Seeds [saunf]
1”Cinnamon [dalchini]
METHOD:
STEP 1 – In a pressure cooker boil potatoes with some salt for 2 whistles. Don’t overcook.
STEP 2 – After pressure released, remove potatoes from cooker, cool them and then peel them.
STEP 3 – Prick them with a tooth-pick or fork and keep aside.
STEP 4 – Now sprinkle some chilli powder, salt over it and rub it gently using your hands.
STEP 5 - Heat some oil in a pan, add few potatoes at a time and shallow fry them until golden brown in colour. Keep aside.
Making Fresh Spice Powder:
STEP 1 – Heat a pan and add all whole spices in it.
STEP 2 – Roast till you feel nice aroma.
STEP 3 – Transfer in to another plate, cool at room temperature
10-15 Baby Potatoes [if you don’t have baby potatoes then use big ones cut into halves]
3 tablespoon Oil
7-8 Dry Red Chillies
300 gms Curd
1 teaspoon Kasuri Methi
Spice Powders:
½ teaspoon Ginger Powder [adrak/ soonth powder]
½ teaspoon Turmeric Powder [haldi]
¼ teaspoon Asafoetida [hing]
Salt as needed
1 teaspoon Kashmiri Red Chilli POwder
Whole Spices:
3-4 Cloves [lavang]
3-4 Green Cardamom [elaichi]
1 tablespoon Coriander Seeds [dhaniya]
A piece of Mace [javitri/ jaypatri]
½ teaspoon Black Peppercorns [meera]
½ teaspoon Cumin Seeds [jeera]
1 teaspoon Fennel Seeds [saunf]
1”Cinnamon [dalchini]
METHOD:
STEP 1 – In a pressure cooker boil potatoes with some salt for 2 whistles. Don’t overcook.
STEP 2 – After pressure released, remove potatoes from cooker, cool them and then peel them.
STEP 3 – Prick them with a tooth-pick or fork and keep aside.
STEP 4 – Now sprinkle some chilli powder, salt over it and rub it gently using your hands.
STEP 5 - Heat some oil in a pan, add few potatoes at a time and shallow fry them until golden brown in colour. Keep aside.
Making Fresh Spice Powder:
STEP 1 – Heat a pan and add all whole spices in it.
STEP 2 – Roast till you feel nice aroma.
STEP 3 – Transfer in to another plate, cool at room temperature
and then
grind them to make a fine powder. Keep this powder aside.
How To Proceed:
STEP 1 – De-seed the dry red chillies and keep them in a bowl.
STEP 2 – Heat some water and add to it. Soak them in hot water for about half an hour.
STEP 3 – Add the red chillies in mixer pot and blend to make a fine paste.
If needed add 1 teaspoon water. Keep this paste aside until used.
STEP 4 – In a mixing bowl, add curd and whisk it well using a hand whisker.
Add freshly ground masala powder with ginger powder in it and mix well.
STEP 5 – Now heat a pan with oil, add red chilli powder, turmeric powder and asafoetida in to it. Be careful otherwise spices get burnt.
How To Proceed:
STEP 1 – De-seed the dry red chillies and keep them in a bowl.
STEP 2 – Heat some water and add to it. Soak them in hot water for about half an hour.
STEP 5 – Now heat a pan with oil, add red chilli powder, turmeric powder and asafoetida in to it. Be careful otherwise spices get burnt.
STEP 6 – Add whisked curd mixture and mix well.
STEP 7 - Bring it to boil until oil
separates. Keep stirring in between to avoid curdling of curd masala.
STEP 8 – Add fried potatoes in it, give a nice stir
and close the pan with a lid.
STEP 9 – Cook until potatoes turn tender. Stir it in between to avoid burning and sticking to the bottom of the pan.
STEP 8 – Add fried potatoes in it, give a nice stir
and close the pan with a lid.
STEP 9 – Cook until potatoes turn tender. Stir it in between to avoid burning and sticking to the bottom of the pan.
STEP 10 - Then add a very little water to make a thick consistency of gravy. Cook further for 3-4 minutes.
STEP 11 – Finely add crushed kasuri methi and mix well.Cook for 2 more minutes.
STEP 12 – Turn off the flame and garnish with chopped coriander and Kashmiri dum aloo is ready to serve.
Serve it with paratha/ roti/ naan/ steamed rice and enjoy.
No comments:
Post a Comment