Kashmiri Dum Aloo

What makes the Kashmiri cuisine so special is the distinctive use of aromatic herbs and spices. Liberal use of cinnamon, cardamom, saffron and cloves impart a pleasant warmth and flavour to kashmiri dishes. Degi mirch is also an integral part of Kashmiri cuisine used more for colour and flavour rather than heat.

Kashmiri dum aloo is one such flavourful dish. It is a simple and ultra delicious vegetarian dish which is very easy to make. The preparation of Kashmiri Dum Aloo involves a few crucial steps that need to be followed with precision in order to create authentic Dum Aloo.

Baby potatoes are first deep fried until crisp and then cooked with yogurt and spices. The potatoes are pricked with the fork so that the yogurt sauce can easily permeate into them. No need to buy any special ingredient for this recipe as you will find that everything is easily available in your kitchen cabinet.

If you are looking for easy and delicious potato recipes then try my Hasselback Potatoes. Need more Kashmiri recipes: Check out Kashmiri Mutton Korma and Kashmiri Pulao
At the moment please note down the ingredient list for Kashmiri Dum Aloo.


Preparation Time:20 minutes☻     Cooking Time: 20 minutes☻     Serves: 5☻     Cuisine: Indian☻

Ingredients:

Ingredients	Quantity
baby potatoes	2 kg
yogurt	8 tbsp
bay leaves	7
asafoetida powder	pinch
ginger powder	1 tsp
turmeric powder	1/2 tsp
cumin	1 tsp
dried coriander	1 tsp
cloves	1/2 tsp
black cardamom whole	1 piece
fennel seeds	1 tsp
red chili powder	1-2 tsp
garam masala powder	to taste
salt	to taste
vegetable oil	5 tbsp

Method:

Peel potatoes if you want wash and pat dry. Prick with the help of a fork and deep fry in medium hot oil till crisp. You can peel the potatoes or keep them with the peel.

Heat vegetable oil in a cooking pot. Add the bay leaves, asafoetida powder, ginger powder and turmeric powder.

Grind together the coriander, cumin, black cardamom and cloves. Mix into the yogurt and beat with a fork.

Now add the yogurt and spice mixture into the oil, ginger powder and asafetida.

Cook for 5-8 minutes and then add the fried potatoes. You can always add some water if you are looking for a thinner gravy.

Cook with the lid covered until the potatoes are coated with the spice mixture. I have made Kashmiri Dum Aloo both with or without the peels. It's up to your liking whether you want the peels or not.

That's it Kashmiri Dum Aloo is ready to be served. I think this is the best vegetarian dish you could ever make for your family. Serve with chapati, naan or paratha.