Kashmiri Dum Aloo

Kashmiri Dum Aloo

Kashmiri cuisine is very rich, flavorful and bright red color. Use of their signature local Kashmiri red chilies makes Kashmiri food really eye catching. These chilies are not spices but definitely give vibrant red color to any gravy such as Dum Aloo, Mutton Rogan josh. Dum Aloo is their very popular dish in which baby potatoes deep-fry and cooked in yogurt gravy along with lots of Indian spices such as fennel powder, ginger powder, cardamom powder, coriander powder etc.

The amazingly bright red color and aroma of this Aloo recipe is enough to make anyone really hungry!!

Ingredients:

10 small potatoes

oil

2 cup yogurt

¼ cup Kashmiri chillie paste

1 ½ tbsp ginger powder

½ tsp asafoetida

1 tbsp crushed coriander seeds

2 tbsp Kashmiri red chili powder

1 ½ cup water

1 ½ tbsp fennel powder

1 tbsp coriander powder

1 tsp crushed green cardamom

1 tbsp roasted cumin powder

1 tsp cloves powder

½ tsp cinnamon powder

1 tbsp garam masala powder

Handful fresh coriander leaves

Salt as per taste

Procedure:

1. Boiled and peeled potatoes, with help of toothpick poke hole all over in all potatoes.

2. Add ½ tsp chili powder, turmeric powder and salt into it.

3. Mix it properly and shallow fry potatoes on medium heat for 2-3 minutes and keep it aside.

4. Take a yogurt in a bowl, add Kashmiri chili paste and ginger powder mix and whisk well to get smooth mixture.

5. Heat up 2 tbsp oil in a pan on medium flame, add asafoetida, pinch of turmeric powder, crushed coriander seeds, Kashmiri red chili powder and sauté for few seconds.

6. Add water to the mixture and keep flame on high, stir well.

7. Add fennel powder, roasted cumin powder, crushed green cardamom, cloves powder, cinnamon powder and mix well for 2-3 minutes until the mixture comes to boil.

8. Remove pan from flame and add yogurt and chili mixture, mix well

9. Place the pan back to the flame, stir continuously till the mixture comes to boil. Cook for approximately 3-4 minutes on medium flame.

10. Add salt and fried potatoes mix well and on low flame, cover with lid and let it simmer for 6-8 minutes.

11. Open the lid and stir gravy well and again cook for more 7 minutes.

12. Add garam masala powder, coriander leaves and mix well.

13. Served hot with rice or naan.