A famous Indian dish of Kashmiri origin having potatoes cooked in yoghurt, aromatic fennel and ginger powder along with various spices to give it a distinct, unique flavor and aroma. It is very easy to prepare and will turn everybody’s favourite. Here is how to make lip smacking Kashmiri Dum Aloo
18-20 nos Baby potatoes
400 gms Yoghurt
1/2 tsp Cumin Seeds
1 tbsp Fennel powder
1 tsp Ginger powder
2 tsps Kashmiri Red chili powder
1/2 Turmeric powder
1&1/2 Garam masala powder
1 Bay leaf
4 Green cardamom
A big pinch(Hing)
Salt as per taste
5 tbsps, Mustard oil
Wash the potatoes well and prick them all over. Soak them in salted water for 30mins.
Boil the pricked potatoes till 80% done. Peel them. Do not over boil it. It should remain intact.
In a pan, heat 2 tbsp of oil till smoky. Reduce the heat, add boiled potatoes and fry them well till golden brown.
In another heavy bottom pan, add 3 tbsp of mustard oil and heat it till smoky.
Reduce the heat, add bay leaf, cloves, green cardamom, cumin seeds, fry for 15 seconds.
Make a paste of red chili powder, turmeric, garam masala powder and fennel powder with water.(Making the paste will avoid burning of the masalas).
Add a pinch of hing, masala paste and sauté well till the spices(masala) start leaving oil.
Take the pan off the stove and add whisked yoghurt gradually. Keep whisking till mixed well.
Place the pan back on the gas stove and cook till the yoghurt gets a boil. Keep stirring continuously to avoid curdling of the yoghurt.
Add fried potatoes, salt and ginger powder, mix well.
Add ½ cup of warm water and allow it to simmer for 10 to 15 mins on low heat.
Kashmiri Dum Aloo is ready …..!!!!
NOTE: If you prefer thick gravy then simmer till you get the desired gravy thickness. You may add some more fennel powder for intense flavour and thickness
Generally, potatoes are deep fried but I preferred shallow frying. You may choose to deep fry them.