Classic Kashmiri Dum Aloo is a delightful curry recipe made with baby potatoes and aromatic Kashmiri spices. It has a lovely reddish hue due to the presence of Kashmiri red chilli which gives its quintessential taste.
Ingredients of Classic Kashmiri Dum Aloo
4 small potatoes with skins
2 de seeded red chilli
1 teaspoon crushed garlic
3 green cardamom
1/4 teaspoon turmeric
1 cup refined oil
1 pinch powdered black pepper
3/4 cup yoghurt (curd)
1 teaspoon crushed ginger
1/4 teaspoon fennel seeds
1 1/2 teaspoon cumin seeds
salt as required
1 cup water
1/4 teaspoon garam masala powder
How to make Classic Kashmiri Dum Aloo
Wash potatoes thoroughly and slightly prick with a fork (do not remove their skin).
Soak them in salted lukewarm water for 10 minutes. Drain potatoes and wipe them.
Heat oil in pan and fry the baby potatoes to golden brown on slow fire.
Take them out in a plate on an absorbent paper.Grind separately the red chillies, cashew nuts, green cardamoms and cumin seeds.
Take a bowl and mix kashmiri red chillies, ginger, garlic, cashew nuts,green cardamom, fennel seeds, turmeric powder and cumin seeds thoroughly with curd.
Heat 1 tablespoon of oil in a pan over moderate flame. Put the curd and spice mixture in the pan and saute for a minute till it leaves the sides of the pan.
Now add fried baby potatoes in it. Mix well with one cup of water and cook till potatoes absorb water and form a thick gravy. Add salt, pepper and mix well.
Transfer the dish in a serving bowl and garnish with garam masala and fresh green coriander. Enjoy this delicious lunch/dinner recipe with naan or roti.
1 handful coriander leaves