Kashmiri Dum Aloo Recipe (with Step by Step Photos)
|12 small Potatoes|
|1½ cups Curd (yogurt) (not sour)|
|4 Dry Kashmiri Red Chillies, deseeded and powdered|
|1 teaspoon Grated Fresh Ginger (or 1/2 teaspoon Dry Ginger Powder)|
|1 teaspoon crushed Garlic|
|1 tablespoon Cashew nut Powder|
|1/3 teaspoon Green Cardamom Powder|
|1/2 teaspoon Fennel Seed Powder|
|1/3 teaspoon Cumin Powder|
|1 teaspoon Coriander Powder|
|1 Bay Leaf, broken into pieces|
|1 pinch Asafoetida|
|1/4 teaspoon Turmeric Powder|
|1/2 teaspoon Garam Masala Powder|
|1 tablespoon Fresh Coriander Leaves, chopped (optional)|
|4 tablespoons + for deep frying Cooking Oil|
|1/3 cup Water|
- Peel small potatoes and prick them with a fork. If small potatoes are not available, then chop large potatoes into big chunks and prick them. Soak them in salted water for 15 minutes.
- Heat oil in a kadai for deep frying. Drain potatoes, wipe them clean and deep-fry them over medium heat until golden brown. Drain and transfer to plate.
- Mix curd, Kashmiri chilli powder, ginger, garlic, cashew nut powder, fennel seed powder, cardamom powder, cumin powder and coriander powder in a small bowl. Whisk to mix flavor of all ingredients with each other.
- Heat 4 tablespoons oil in another pan. Add bay leaves and asafoetida and sauté for 30 seconds.
- Add 1/3 cup water, salt to taste and turmeric powder.
- Bring mixture to boil and then add spiced curd (prepared in step-3) mixture.
- When it starts to boil, add fried potatoes and garam masala powder.
- Cook over medium heat until potatoes absorb the gravy and oil starts to come on the surface. Turn off the heat.
- Transfer Kashmiri dum aloo to serving bowl and garnish with fresh coriander leaves.
- Add chopped onion and garlic paste in step-4 for variation.
- Curd must not be sour otherwise prepared curry will taste sour.
- Use boiled potatoes and sauté them in 1 tablespoon oil instead of frying them for less oily dum aloo kashmiri curry.
Response: Dear Prashant, thanks a lot for your valuable feedback. There are two reason why this recipe requires adding potatoes in step-7. 1) Potatoes will get sufficient time to get warm as it will get heated along with gravy. 2) Spices will start marinating the potatoes giving it fuller richer flavor. If we add potatoes after oil has started separating, there will not be sufficient time for them to get warm and absorb the flavor of spices. However, you can overcome this problem by cooking them little longer but it may skew/change the flavor of curry.
Response: Yes, you can add tomatoes for a variation in taste and texture of gravy. Add 1/2 cup tomato puree (crushed tomatoes) in step-4 and cook until oil starts to separate or for 3-4 minutes over low flame.