Kashmiri Dum Aloo is a meal that is considered to be a traditional dish from the Kashmiri cuisine. It is renowned for its distinctive preparation methods and delectable flavors. Baby potatoes are cooked in a spicy yogurt-based gravy that is spiced with aromatic spices such as fennel and dry ginger.
This meal is served while the potatoes are simmering. This dish is a wonderful example of Kashmiri cuisine, which frequently places an emphasis on achieving a harmonious balance of flavors without overpowering the palate with an excessive amount of exotic spices.
Ingredients
For Frying the Potatoes
- 500 grams baby potatoes (about 20-22)
- Mustard oil for deep frying
For the Yogurt Mixture
- 1.5 cups plain yogurt (curd)
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon dry ginger powder
- 1 tablespoon fennel powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- Salt to taste
For the Curry
- 2 tablespoons mustard oil (for cooking)
- 2 whole bay leaves
- ¼ teaspoon asafetida (hing)
- 2 whole Kashmiri dry red chilies
- 3-4 cloves (crushed)
- 1 black cardamom (crushed)
- 2 green cardamoms (crushed)
- 5-6 whole black peppercorns
- 1.5-2 cups water (adjust for desired consistency)
Also see :- Instant Pot Aloo Mushroom Masala Recipe
Instructions
The young potatoes should be boiled until they are 70 percent done. First, let them cool down a little bit, and then peel and puncture them with a knitting needle or a fork so that the tastes may get inside. Mustard oil should be heated in a deep pan.
When the oil is hot, cook the potatoes that have been punctured until they are golden brown. Take out and put to the side. Whisk the yogurt in a bowl until it is completely smooth.
In addition to the salt, add the fennel powder, the dry ginger powder, the Kashmiri red chili powder, and the cumin powder. Combine thoroughly. If more mustard oil is required, it should be added to the same pan that was used for frying.
The oil should be heated, and then bay leaves, asafetida, and the entire spices that have been crushed (cloves, black cardamom, green cardamom, and black peppercorns) should be added. Sauté till the aroma rises.
To avoid the yogurt from curdling, reduce the heat to a low setting and add the yogurt mixture to the pan in a gentle manner while swirling it consistently. Add water in a slow and steady stream until you reach the required consistency.
Incorporate the fried potatoes into the curry in a careful manner. For around ten to fifteen minutes, it is recommended to cover the skillet with a lid and leave it to simmer on low heat.
This will allow the potatoes to absorb the flavors. If preferred, garnish with more spices and serve hot with basmati rice that has been steamed or Indian flatbreads such as naan or roti.
Nutrition
This dish, known as Kashmiri Dum Aloo, is loaded with carbohydrates due to the potatoes, and it is also an excellent source of protein due to the yogurt.
The dish is also seasoned with spices that may give a variety of health benefits, such as the anti-inflammatory effects of ginger and the digestive assist components of fennel. The usage of mustard oil, on the other hand, contributes to the overall fat level; therefore, moderation is highly recommended.
Tips
Take care to puncture the potatoes thoroughly; this will allow the spices and yogurt to penetrate the potatoes, which will result in an enhanced flavor. To prevent the yogurt from curdling, it should always be added over a low heat and stirred continually.
If you would like a dish that is less spicy, lower the amount of red chili powder that is used. Rice that has been steamed is a perfect accompaniment to this recipe since it helps to balance out the intense tastes.