Kashmiri Dum Aloo (Aloo Dum)

Here is the best recipe you can surprise your friends and family. Dum Aloo is most famous Indian curry of Kashmir, North India, and is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley. Dum potatoes (aloo) are traditionally made whole.

It is a thick yoghurt based curry prepared with baby potatoes in Spicy Vibrant curd based gravy, a delicious recipe from the Kashmiri cuisine. Serve this with hot rice, naan or roti.

Adding curd to this curry brings a different dimension and taste to this beautiful thick curry and it has spices like Kashmiris red chilli powder, ginger powder, fennel powder which is aromatic and combines to give a lovely warm flavour to the whole dish.

This will be the best tasting, authentic and tender whole potato curry you will ever enjoy!

Ingredients:

• 500 gram. Baby potatoes
• 3-4 tbsp. oil
• 1 tsp. caraway seeds (shah jeera)
• 3-4 cloves
• 1 bay leaf
• 1 cinnamon stick
• 1 black cardamom
• 1/2 tsp. hing (dissolve in water)
• 1 tsp. fennel powder
• 1 tsp. dry ginger powder
• 2 tsp. red chilli powder
• 1/2 turmeric powder
• 1/2 cup curd
• Salt to taste
• Fresh coriander leave

Procedure:

1. Put the potatoes in a cooker with 2 cups of water. Pressure cook to give 2 whistles. Remove from fire and put under running water to release pressure. Cool the potatoes.
2. Peel and prick the cooled potatoes all over with a fork.
3. Heat the oil and deep fry potatoes altogether, to a rich golden brown colour.
4. In a Pan heat the oil, add caraway seeds, clove, bay leaves, cinnamon. Fry for 1 minute.
5. Add hing water. Cook for 1 minute and then add red chilli powder, fennel powder, ginger powder, turmeric powder and 1 cup water.
6. Add the fried potatoes and curd, when you are adding the curd with a spoon or whisk, stir continuously, so that the curd does not split.
7. Cover and simmer until very little gravy remains and oil floats on top.
8. Garnish with coriander leave and serve hot with boiled rice, naan or roti.