Kashmiri Dum Aloo Recipe

So this is the last recipe of the dum aloo recipe clan. previously I shared with you dum aloo (Bengali style) and dum aloo (Punjabi style) recipe. Today I am going to take you through the step by step recipe of Kashmiri dum aloo. This is recipe is not too spicy but is spiced by a lot of whole fragrant spices.
So without wasting any time further let’s get started with the recipe.

Also Read: Dum Aloo Recipe (Punjabi Style)

Ingredients:

Baby potatoes- 20-22
Water- 3 cups (to boil the potatoes)
Salt- ¼ tsp.
Kashmiri red chilli powder- 3 tsp.
Ginger powder/sonth- ½ tsp.
Fennel/saunf powder- 1 tbsp.
Caraway seeds/shahi jeera- 1 tsp.
Cinnamon/dal cheeni- 1-inch stick
Cloves/laung- 3
Black cardamom/badi elaichi- 1
Black pepper corns- 5
Green cardamom/elaichi- 1
Curd/yogurt- 6 tbsp.
Water- 1 ½ cup
Mustard oil- ¾ cup (for frying the potatoes and making the gravy)
Salt- as per taste

Procedure:

1.  Wash and scrub the baby potatoes really well to get rid of any dirt or mud.
2.  In a pot, add 3 cups of water and the potatoes and cook them on a medium flame until they are partially cooked.
3.  Drain the water from the potatoes and let them come to room temperature.
4.  Peel the potatoes and then prick them with a fork from all the sides. (If you want you can keep the peel on)
5.  In a bowl whisk the curd/yogurt until smooth and keep it aside.
6.  In a small bowl take the Kashmiri red chilli powder and some water to make a paste.
7.  In a pot, heat the ¾ cup mustard oil and add the partially boiled potatoes to it. Fry the potatoes on medium heat until they are golden in colour. Keep turning them so that they get fried from all the sides evenly.
8.  Remove the potatoes on a kitchen towel and let the excess oil drain.
9.  Remove the excess oil from the pan and turn the heat to low. Let the oil in the pan cool down a bit.
10.  Add the caraway seeds to the oil and then add the chilli and water paste to the oil.
11.  Turn the flame to low and add the whisked curd while continuously mixing the contents of the pot. This way the curd will not split.
12.  Now add the water and stir.
13.  Add the fennel powder, whole spices and the ginger powder. Stir the gravy.
14.  Now add the fried potatoes and salt. Stir.
15.  Cover the pot with a well-fitted lid and cook for 8-10 minutes on a medium to low flame. You can manage the cooking time depending on how thick you want the gravy. If you cook longer the gravy will get thicker. You can check the consistency after the stipulated time.
16.  Turn off the flame. Your Kashmiri dum aloo is ready.
17.  Serve them with hot butter naan, tandoori roti or fragrant basmati rice.

Image Source: aryzauq

Also Read: Dum Aloo Recipe (Bengali Style)