Kashmiri Dum Aloo

Potato is the most favorite vegetable in my household. I made this spicy dum aloo curry sometime back and it was a hit. Everyday musing. But since we really liked it, I thought to share it with my readers here as well. We literally licked the serving bowl clean.

Dum aloo is a popular recipe from Kashmir. The baby potatoes are fried and then simmered in yogurt based gravy. You can skip frying the potatoes, and just boil and add to the gravy. But frying gives the potatoes a very nice texture. So here is the recipe.

Serves: 3-4
Preparation Time: 10 minutes
Cooking time: 20 minutes

Ingredients

• Baby potatoes- 500gms
• Oil- 3tbsp and for frying
• Onion- 1 cup ( chopped )
• Ginger garlic paste- 1tsp
• Curd- 1 and 1/2 cup ( whisked and at room temperature )
• Kashmiri red chili powder-1tsp
• Turmeric powder- 1/4 tsp
• Cumin powder- 1/2 tsp
• Fennel powder- 1tbsp
• Garam masala powder- 1/2tsp
• Salt to taste

Procedure

1. Prick potatoes all over with a fork
2. Boil in salty water, until just done ( Don't over cook the potatoes.Just one whistle on high heat is good.Immediately open the pressure cooker.Otherwise, microwave on high for 10 minutes with salty water)
3. Peel the potatoes
4. Heat oil in a pan and fry the potatoes till golden brown
5. Keep aside
6. In a heavy bottom pan, add 3 tbsp oil
7. When the oil is hot, add chopped onions
8. Fry till golden brown
9. Add ginger garlic paste and fry for another 3-4 minutes
10. Whisk curd with red chili powder, turmeric powder, cumin powder, salt and fennel powder
11. Remove the pan from heat and add the curd to the pan
12. Mix vigorously
13. Keep the pan on heat and add a cup of water
14. Bring to a boil
15. Add potatoes and cover the lid tightly
16. Cook for 10-15 minutes, until oil comes out
17. Add garam masala
18. Garnish with fresh coriander
19. Serve hot with Naan