I cooked this dish many times, but recipe writing never happened. So, this time I made it sure that I will share the recipe. ‘ Kashmiri Dum Aloo’ is a very popular dish. I’m sharing my version here, hassle free & easy one. 🙂
Kashmiri Dum Aloo
- Baby potatoes- 500g (as baby potatoes was not available, I used medium sized potatoes this time)
- Yogurt- 250g (well beaten)
- Hing/Asafoetida- a big fat pinch
- Khoya /Mawa/Milk Solids- 4tbsp (grated)
- Vegetable oil- 3 tbsp
- Kashmiri mirch powder- 1 tsp
- Roasted fennel seeds powder- 1 tbsp (dry roast the seeds on a tawa until fragrant. Grind to a fine powder using mixer)
- Dry ginger powder- 1 tsp (I used 1 tsp ginger paste)
- Slit green chilies- 2
- Green cardamom- 4 (roughly crushed)
- Cloves- 4-5
- Cinnamon- 2 (1″ pieces)
- Bay leaf- 1
- Whole dry red chili- 1
- Shahi jeera/ Caraway seeds- 1/2 tsp
- Black peppercorn- 1/2 tsp (roughly crushed)
Boil the potatoes & peel. Now prick the potatoes on all sides with a fork, keep aside.
Heat oil in a deep frying pan. Temper with all the ingredients mentioned ‘ for tempering’. Add the potatoes along with salt, kashmiri mirch powder, green chilies & ginger paste or powder if using. Fry on medium high flame for a minute. Add yogurt & fennel powder, keep the flame low. Mix & stir well, within few minutes gravy will start to release oil. Add one cup of water, mix well. Cover & cook on low flame for 10-12 minutes. Add mawa & hing. Mix gently. Cook for a minute more. Remove from heat.
Serve hot with naan, puri, luchi or whatever you like to pair. This aromatic recipe has all the taste of ‘garam masala’ & other spices along with the tanginess of yogurt. Enjoy!