KASHMIRI DUM ALOO

     Dum Aloo is one of the most sought and ordered vegetarian dish around the world. It is one of the dishes from Kashmiri Cuisine. Baby Potatoes are steamed and then deep-fried with spices.  Then they are again slow cooked in a rich yoghurt based spicy gravy. Dum Aloo is a rich yoghurt based gravy loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder and Ratanjot infusion treats you with a perfect feast to eyes, nostrils and taste buds.
     Wazwani Cuisine along with Dogra Cuisine is widely known when it comes to Kashmiri Style of cooking.  Where Wazwani Cuisine is reminiscent of Afghan and Mughal cuisine mostly cooked by Kashmiri Muslims, and Dogra Cuisine tends to be more similar to Punjabi Cuisine.  These style of cooking use Onions, Tomatoes and loads of distinct spices, while cooking Vegetarian and Non-Vegetarian dishes.
     But the least known style of Kashmiri cuisine is the Pandit Style cooked by Kashmiri Brahmins.  Pandits have tried to retain the authentic culinary tradition, which can be traced back to Aryan Era.  pandit style of cooking totally avoids Onions and Garlic in their dishes which was a norm during the Vedic Period. A variety of recipes are primarily cooked basically with Turmeric Powder, Kashmiri Chilli Powder, Asafoetida, Dry Ginger Powder and Fennel Seeds.  Most of the dishes have Curd/Yogurt as an important ingredient and are traditionally served with steamed rice - especially with Basmati Rice.


Cuisine - Kashmiri (North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 1 Hour

HOW TO COOK KASHMIRI DUM ALOO

 

INGREDIENTS :

For Potatoes :

Baby Potatoes - 10 Nos.
Salt - To Taste
Kashmiri Chilli Powder - 1 Tspn (Dry Chilli Powder - 1/2 Tspn)
Turmeric Powder - a Pinch
Mustard Oil  - 4-5 Tbspn
Water - as Required

For the Gravy :

Onion - 1 No.
Tomato - 1-2 Nos.
Ginger Garlic Paste - 1 Tbspn
Asafoetida Powder - 1 Tspn
Dry Ginger Powder - 1 Tspn
Kashmiri Chilli Powder - 11/2 Tbspn (Dry Chilli Powder - 1/2 Tbspn)
Garam Masala Powder - 2 Tspn
Coriander Powder - 1 Tbspn
Rattan Jot Infusion -1/2 Tbspn (Optional)
Yogurt (Curd) - 2 Cups
Mustard Oil - 4 Tbspns
Cashew Nuts - 10 - 12 Nos.
Salt - To Taste
Sugar - 1 Tspn

To Garnish :

Coriander Leaves - Few
Spring Onions - Few
Kasuri Methi (Dried Fenugreek Leaves) -1 Tspn

METHOD :

For Potatoes :

• Pressure cook the Potatoes with salt and enough water for 2 Whistle in high flame and for about 5 minutes or a whistle on a very low flame.
• Switch off the flame and wait for the pressure to release.
• Allow the Potatoes to cool, then peel the skin off.
• Gently poke the Baby potatoes with a fork.
• Heat Oil in a pan, once the oil is hot lower the flame, add Turmeric and Kashmiri Chilli Powder into it.
• Immediately add cooked Potatoes to the spicy Oil and fry them until they turn into golden brown colour.
• Once done, remove the fried potatoes from oil and keep it aside.

For the Gravy :

• Puree the Tomatoes and keep it aside. 
• Grind Cashew nuts with few teaspoons of Water into a paste and keep it aside.
• Add few teaspoons of Oil to the remaining oil used for frying the Potatoes.
• Splutter Fennel seeds in a low flame.
• Saute Ginger-garlic paste until fragrant, add Asafoetida powder and give a quick stir.
• Add finely chopped Onions and saute until onions turn translucent.
• Add Kashmiri Chilli Powder, Coriander Powder, Garam Masala and fry the spice powders on a low flame until the raw flavour goes.
• Pour in the Tomato Puree and mix well.
• Allow it to cook on a low flame until oil separates from the mix.
• Whisk the curd and pour it into the above gravy and mix well.
• Add fried Baby Potatoes along with Salt, Sugar and Ratanjot infusion.
• Cover and cook on a very low flame for about 5-8 minutes.
• Pour in the Cashew paste and mix well.
• Cook on a very low flame until the Potatoes are well infused with the flavours and until you get the desired consistency. 
• Sprinkle Dry Ginger Powder and mix well.
• Finally, garnish it with Kasuri Methi, Coriander leaves and Spring Onions.
• Serve Kashmiri Dum Aloo with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.

NOTES :

• Can prepare the dish with normal Potatoes, just cube and cook them as mentioned in the recipe. 
• Alternatively can cook the Potatoes in a Saucepan too.
• Adding Ratanjot infusion is totally optional.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Kashmiri Chilli Powder helps you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Dum Aloo comes from the intense flavours of dried ginger powder, fennel and asafoetida.