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Kashmiri Dum Aloo

Kashmiri Dum Aloo

Maxx W.
Dum Aloo Kashmiri is a delicious potato-based curry that hails from the aromatic cuisine of Kashmir. This flavorful dish features baby potatoes marinated in yogurt and cooked in a rich, creamy gravy infused with Kashmiri spices.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine kashmiri cuisine
Servings 4
Calories 300 kcal

Ingredients
  

Traditional Dum Kashmiri Aloo Recipe

    For the Dum Aloo:

    • 500 g baby potatoes, parboiled
    • 1 cup yogurt
    • 1/2 cup onion, finely chopped
    • 1/2 cup tomato, finely chopped
    • 1/4 cup mustard oil
    • 2 tbsp ginger-garlic paste
    • 1/2 tbsp turmeric powder
    • 1 tbsp Kashmiri red chili powder
    • 1/2 tbsp fennel powder
    • 1/2 tbsp ginger powder
    • 1/2 tbsp garam masala
    • 1/4 cup cup milk
    • Salt to taste

    For the Dum Aloo Kashmiri Spice Mix:

    • 4-5 cloves
    • 4-5 green cardamom pods
    • 2-3 black cardamom pods
    • 1 inch cinnamon stick
    • 1 bay leaf
    • 1/2 cumin seeds

    For Garnish:

    • Fresh coriander leaves, chopped
    • Saffron strands soaked in warm milk (optional)

    Instructions
     

    • Prick the parboiled baby potatoes with a fork and marinate them in yogurt, ginger-garlic paste, and a pinch of salt. Let them sit for 30 minutes.
    • In a pan, heat mustard oil until it starts to smoke. Reduce the heat and let it cool down slightly.
    • Add the marinated potatoes and fry them until they turn golden brown. Remove and set them aside.
    • In the same pan, add the Dum Aloo Kashmiri Spice Mix and let it sizzle. Add the chopped onions and sauté until they turn translucent.
    • Add the tomato, turmeric powder, Kashmiri red chili powder, fennel powder, ginger powder, and salt. Cook until the oil separates.
    • Return the fried potatoes to the pan and stir well to coat them with the spicy mixture.
    • Pour in milk and mix it well. Then, add water as needed to achieve the desired consistency.
    • Cover the pan and let the Dum Aloo simmer on low heat for about 20-25 minutes, or until the potatoes are tender and the oil floats on top.
    • Garnish with fresh coriander leaves and saffron strands soaked in warm milk, if desired.
    • Serve hot with steamed rice, naan, or parathas.

    Notes

    Culinary Insights

    Kashmiri Cuisine's Unique Spices: Kashmiri cuisine is renowned for its use of exotic spices like fennel, saffron, and dried ginger, which impart a unique flavor to Dum Aloo Kashmiri.
    Mustard Oil: The pungent flavor of mustard oil is essential for authenticity. However, you can use other cooking oils if you find the taste too strong.
    Parboiling Potatoes: Parboiling the potatoes before marinating them in yogurt ensures they cook evenly and absorb the flavors of the marinade.
    Dum Cooking: The term "Dum" refers to slow cooking in a sealed vessel, allowing the flavors to meld and intensify. This technique is crucial for Dum Aloo Kashmiri.
    Accompaniments: Dum Aloo Kashmiri pairs wonderfully with traditional bread like naan or parathas, but it's equally delightful with steamed rice.
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