Authentic Kashmiri dum aloo recipe
Kashmiri dum aloo recipe is spicy & aromatic deep fried whole baby potatoes soaked in deep red gravy made of curd & water along with minimal Indian spices.
Ingredients
For boiling potatoes
- 14 baby potatoes
- Water an inch above potatoes
- 1/4 tsp salt
For frying potatoes
- Boiled potatoes
- Mustard oil as per need
For preparing dum aloo
- Fried potatoes
- 4 tbsp Curd/Yoghurt
- 1.5 tsp Red chilli powder
- 1 tsp Carraway seeds/shahi jeera or cumin seeds
- 2 tsp fennel powder/saunf powder
- 1 tsp dry ginger powder/sounth
- 1/4 tsp asafoetida/hing
- 3 cloves
- 1 black cardamom/moti ilaychi
- 3 tbsp mustard Oil
- Salt to taste
- 1.5 cup Water
Instructions
For boiling potatoes
- Place whole potatoes in pressure cooker. If you don't have pressure cooker, you can boil potatoes anyways you want to.
- Add water and salt & pressure cook for 1 whistle.
For frying potatoes
- Take out potatoes from the pressure cooker and let them turn slightly cool so that you can touch them comfortably.
- Remove their skin.
- Pierce all the potatoes very well from all sides around one by one using a toothpick. Avoid using fork because it may cause your potatoes break. This step is important because it will help the flavours to enter inside potatoes.
- Heat mustard oil in kadai/pan till it reaches smoking point.
- Drop all potatoes very carefully in hot oil for frying. Turn their side as and when required.
- Let them turn golden brown from all sides on medium flame.
- When they are done, take them out on a paper nepkin so that extra oil gets absorbed. Keep aside.
For preparing dum aloo
- Take a pressure cooker and add 3 tablespoons of mustard oil in it. We have taken out this 3 tbsp of mustard oil from the kadai in which potatoes were fried. Again, you can make it in regular pan if you don't have pressure cooker.
- As this oil is still warm (not boiling hot), so first add red chilli powder in it. You need to be careful about the temperature of oil while adding red chilli powder. Too much hot oil will burn your chilli & thereby your dish will be spoiled. Wait a bit if oil is too much hot.
- Give a mix to chilli & while the flame is still off, add asafoetida, caraway seeds, black cardamom, dry ginger powder, fennel powder, cloves and salt.
- On the flame to low and give a mix to all these spices.
- Add curd and immediately saute for a minute otherwise curd gets curdled.
- Drop fried potatoes and mix them properly with the spices. Handle gently and don't over do otherwise potatoes may break.
- Add water in pressure cooker. The quantity of water depends on how you are going to eat dum aloo. With rice needs extra gravy than with roti. We added water as per chapati requirement.
- Put the lid of pressure cooker on and go for 2 whistles on high flame.
- Your kashmiri dum aloo are ready. Serve hot with rice or roti after garnishing with crushed caraway seeds.
Notes
- Don't think of garnishing your dish with coriander leaves. Kashmiri dum aloo doesn't support flavour & aroma of coriander leaves.
- You might be surprised to see we have cooked dum aloo in pressure cooker whereas everywhere it is show being cooked in a pan. But rest assured & nothing to worry. Pressure cooking will not harm your potatoes, rather will help gravy & all spices to immerse deep inside potatoes.