Kashmiri Dum Aloo

Kashmiri Dum Aloo is a flavorful and aromatic dish originating from the Kashmir region of India. It’s characterized by baby potatoes cooked in a rich, spiced gravy. Here’s a detailed recipe for you:

Ingredients:

For Boiling Potatoes:

• 500g baby potatoes
• Water (enough to boil potatoes)
• Salt (for boiling)

For Gravy:

• 2 tablespoons oil or ghee
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder (for color, adjust to taste)
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground dry ginger powder (saunth)
• 1 teaspoon ground coriander seeds
• 1/2 cup yogurt, whisked
• Salt to taste
• 1 cup water (adjust for consistency)
• Chopped coriander leaves for garnish

Instructions:

Boiling Potatoes:

1. Wash the baby potatoes thoroughly. If they are larger in size, you can halve them.
2. Boil the potatoes in salted water until they are partially cooked. They should be firm but slightly tender. Drain and set aside.

Making Kashmiri Dum Aloo:

1. Heat oil or ghee in a pan or kadhai over medium heat.
2. Add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until aromatic.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
5. Add tomato puree and cook until the oil starts to separate from the masala.
6. Reduce the heat to low. Add turmeric powder, Kashmiri red chili powder, ground fennel seeds, dry ginger powder, ground coriander seeds, and salt. Mix well and cook for a couple of minutes.
7. Add whisked yogurt gradually, stirring continuously to prevent curdling.
8. Add the partially boiled baby potatoes to the gravy. Coat them well with the masala.
9. Pour in water, cover the pan with a lid, and let it simmer on low heat until the potatoes are fully cooked and the gravy thickens.
10. Once done, garnish with chopped coriander leaves.

Serve Kashmiri Dum Aloo hot with steamed rice or naan. The creamy, flavorful gravy and the tenderness of the baby potatoes make this dish a beloved part of Kashmiri cuisine.