Authentic kashmiri dum aloo

                                                                           AUTHENTIC KASHMIRI DUM ALOO

INGREDIENTS

• Baby aloo – 250 or 300 gms
• Oil / mustard oil – 1 or 2 tbsp
• Cloves – 2
• Sai jeera – 1 tsp
• Black pepper whole – 5 or 6
• Cinnamom – 1 small stick
• Cardamom – 1
• Black cardamom – 1 [optional ]
• Bayleaves – 1
• Red chilli pwdr – 1 1/2 or 2 tsp or as per taste
• A generous pinch of asafoetida
• Fennel / saunf pwdr – 1/2 tsp
• Dry Ginger pwdr – 1/2  tsp
• Garam masala – 1/2  tsp
• Curd – ¼ cup or 5 tbsp [ not sour ]
• Salt to taste
• Oil to deep fry or shallow fry the potatoes

PREPARATION

1. Pressure cook the potatoes upto 2 whistles. [ parboiled ] Peel the cooked potatoes and prick holes all around with a toothpick. Deep fry the potatoes on low flame till golden brown. Remove on a absorbent paper and keep aside
2. Mix the chilli pwdr with 3 or 4 tbsp water and keep aside .
3. Mix the curd + garam masala + ginger pwdr + fennel pwdr + asafoetida .

METHOD

Heat oil in a pan .

Add the whole garam masala –  sai jeera  + pepper + cinnamom + cardamom+ black cardamom + clove + bay leaves and fry for few seconds .[don’t burn ]

Lower the flame or off the flame and add the chilli paste . [the  oil should not be hot or the masala will burn ]

Mix well and fry for few seconds on very low flame.

Add the curd mixture and mix well and cook for a min.

Add 3 cup of water + salt and allow it to boil .

Once it starts boiling , add the fried potatoes .

Cover the pan with a lid and cook for 15 – 20 minutes either on medium or low flame.

Cover and cook till the consistency you want.

At the end you will see a layer of oil on the top .

Off the flame and serve with any Indian bread or even rice .

NOTES

1. ***After adding the potatoes to the gravy , we have to actually cook it on dum [ like we do for dum biryani – cover with a lid and seal with dough or cover with foil and then cook it over a tava for long time ]
2. You have to use mustard oil generously for an authentic recipe .
3. Once its done if you cut the potatoes ,it should not be white but fully absorbed with masalas.
4. Instead of cooking the potatoes you can peel and directly fry it till done .
5. If using big potatoes chop into big pieces.
6. After adding curd cook on low or medium flame so that the curd doesn’t curdle .
7. You can use potatoes with skin also .
8. The gravy has to be of medium consistency.
9. This gravy is suppose to be very spicy
10. If using Kashmiri chilli pwdr add more.
11. Kashmiri dum aloo is different from punjabi dum aloo -Dum aloo
12. Instead of deep frying or shallow frying you can tava fry the potatoes till golden brown in less oil.

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