Dum aloo

I relish on foods that have creamy sauce. Dum aloo is one such dish. Its a mouth watering Kashmiri dish made with baby potatoes simmered in a rich, creamy gravy. This is cooked under pressure or dum on low flame so as to let the potatoes absorb all the flavors of the spices. Usually Kashmiri dishes are cooked in mustard oil but I used vegetable oil. If you like, you can use mustard oil to cook and vegetable oil or other oil to deep fry the potatoes.

Off to the recipe now-

Ingredients:

Baby potatoes-15

Whisked Yogurt/Curd(not sour)  -3/4 cup

Onion-1 large, finely chopped

Dry fenugreek leaves / kasoori methi -1 tsp

Fennel powder-1tsp

Cumin seeds- 1/2 tsp

Turmeric powder-1/2 tsp

Garam masala-1 tsp

Salt- to taste

Cilantro/ coriander leaves- to garnish

Tempering:

Cloves-2

Cinnamon- 1 inch long stick

Oil- 2 tbsp+ to deep fry

Grind to a paste:

Cashews- 5-6 , soaked in water

Tomatoes- 2

Ginger- 1 inch

Garlic- 4 cloves

Kashmiri chili powder- 2 tsp 

Method:

Wash, peel potatoes, and par boil them with salt in the water. Peel the skin of the potatoes and prick them with a fork to absorb all the favors of masalas.

Heat oil in a wide pan and deep fry potatoes till they turn golden brown. When done, drain on a tissue paper and keep aside.

Make a fine paste of ingredients under ” Grind to a paste”  list.

Heat 2 tbsp oil, put cumin seeds, cloves, cinnamon, saute for  a minute. Now add chopped onion and saute till onion turns translucent. Now add ground paste and fry for 4-5 minutes.

Add in turmeric powder, fenugreek leaves, salt. Mix and cook for a minute. Add whisked curd, potatoes, garam masala. Stir gently, cover with a lid and seal the edges with a dough so that steam does not escape. Cook over low flame till the gravy thickens and oil separates . If needed add a little water.

Remove from the flame. Garnish with chopped cilantro. 

Yummy dum aloo is ready now. Serve hot with chapatis or naan or rice. Enjoy!

See you all soon with another delicious recipe!

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