Kashmiri Dum Aloo

 

Hello friends,

     How are you all? Hope you all are fine. Today again I came here to share with you a famous delicacy of Kashmir "Dum aloo". Before sharing the recipe would like to share few information. Potatoes are believed to have been domesticated around 7,000-10,000 years ago near mordern day Peru, South America. Today, nearly a third of the world's production is harvested in India.

      Dum Aloo, also called aloo dum, is a traditional Indian dish with origins in Kashmir and has become very popular all over India. With more emphasis on meats in Kashmiri Cuisine, there are a few vegetarian dishes that have got their due. Kashmiri vegan dishes do deserve a bit of spotlight too. The Dum Aloo is one of the most popular Kashmiri vegetarian Dish. Hope you like the information. So let's start making"Kashmiri Dum Aloo".

Ingredients:-

1. Baby potatoes- 500g.

2. Onions- 2medium(roughly chopped).

3. Ginger- 1(roughly chopped).

4. Garlic- 4-5 cloves.

5. Tomatoes- 2medium (roughly chopped).

6. Kashmiri red chili powder- 1-1/2 tsp.

7. Red chili powder- 1tsp.

8. Cumin powder-1tsp.

9. Coriander powder-1 tsp.

10. Green chilies-2nos.

11. Fennel powder-1tsp.

12. Yogurt- 50g.(homemade).

13. Salt-To taste.

14. Sugar- 1 tsp.

15. Ghee(clarified butter)- 1cup.

16. Cashew paste- 1-1/2tbsp.

17. Turmeric powder- 1tsp.

18. Garam Masala powder- 1tsp.

19. Dry fenugreek leaves-2tsp.

20. Fresh cream- 2tbsp.

Whole spices:-

1. Bay leaf- 1(whole).

2. Green cardamom- 2-3pods.

3. Clove- 2-3 (whole).

4. Cinnamon stick- 1inch.

5. Caraway seeds-1 tsp.

6. Asafoetida- 1/2tsp.

Preparation Method:-

Step 1- First wash baby potatoes thoroughly under running water. Then peel them properly. 

Step 2- Place a deep pan on high flame, add sufficient water. Once water will start boiling transfer the peeled potatoes into the boiling water. Half cook the potatoes. Then turn off the flame and discard water from the potatoes and set aside in a bowl.

Step 3- Now in a blender jar add onions, ginger, Garlic, tomatoes, green chilies and make a fine paste with them. Transfer in to a bowl.

Step 4- Place a wok on medium flame. Add ghee. Once ghee heated well add half boiled potatoes and fry them until golden. Take out them into a bowl once get the proper texture.

Step 5- In the same remaining ghee add all whole spices such as (bay leaf, green cardamom, cloves, cinnamon stick, Caraway seeds, asafoetida) saute for few seconds. 

Step 6- Next add spice paste(step-3) in to the wok. Stir and cook until raw arom goes away.

Step 7- Now add all spice powder( kashmiri red chili powder, red chili powder, turmeric powder, fennel powder, cumin powder, coriander powder, salt and sugar, cashew paste. Mix all ingredients very well.

Step 8- Whisk Yogurt, and mix with the spices. Cook for 3-4 minutes. Now add fried baby potatoes into the wok. Mix well.

Step 9- Once spices will start seperating from ghee, add 1 cup of water. Stir well to make a gravy.

Step 10- Now cover the wok with a lid tightly. Reduce flame in to low. So that the potatoes are cooked well in dum.

Step 11-  After 10 minutes, with the help of a fork check the potatoes are cooked or not. Also taste and adjust salt and spices at this stage. Add garam masala powder and mix well.

Step 12- Once potatoes are well cooked add dry fenugreek leaves. Mix well. Now add 2tbsp of fresh cream. Combine well. Turn off the flame. Now it's ready to serve with Naan or Basmati Rice.

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