Dum Aloo Kashmiri Style

 

Dum Aloo Kashmiri Style

INGREDIENTS
Baby potatoes-12 *
Yogurt-3/4 cup
kashmiri red chili powder- 2.5 tsp
Khoya/Mawa/solidified milk- 1.5 tbsp(optional)
Fennel powder/Saunf-4 tsp
Asafoetida /hing- 1/4 tsp
Ginger powder/saunth-1.5 tsp
Coriander powder-2 tsp
Shahi jeera-1/2 tsp
Sugar-1/2 tsp
Salt-to taste
Tempering- (tadka)
Cloves-2
Green cardamom-4
Cinnamon-1/2 inch
Bayleaves-2
Pure ghee-2 tbsp
Cooking oil-2 tbsp+to deep fry

PROCEDURE-
1. Wash potatoes and par boil in an open pan ,also add some salt in the water.
2. Peel the potatoes(peeling the skin is optional )and prick them well with a toothpick.this should be
done perfectly and properly ,so the potatoes will absorb all the flavours and masalas.
3. Heat enough oil in a wide and deep pan and then add potatoes,and deep fry till golden red in colour.
4. When the potatoes are done,they will float on the surface of the oil.
5. When done, drain on a tissue paper and keep aside.
6. In a small bowl ,take 1/4 cup water and add kashmiri chili powder and asafoetida,mix(A)
7. Heat ghee and oil in a heavy bottom pan.
8. Add cloves,green cardamom,cinnamon,bay leaves and the chili paste (A)
9. Saute for few seconds and then add whisked yogurt and saute for few seconds
10. Add 3 cups of water,fennel powder,ginger powder,coriander powder and salt and let it boil.keep
stirring.
11. When water start boiling add fried potatoes,grated khoya and shahi jeera and mix.
12. Cover the pan with a lid and simmer for approx 20 minutes,keep stirring in between.
13. When the gravy thickens and potatoes will absorb almost all the gravy and oil start floating on the
sides and top.then its done.
14. Now add sugar, garam masala, chopped fresh coriander and mix.
15. Cover and simmer for a minute .
16. Serve with naan,paratha or rice

MY NOTES -
1-Don't use very small baby potatoes ,choose medium size baby potatoes .
2- Pricking the potatoes very well is important so all the flavours can seep inside the
potatoes ,otherwise they will taste blend from inside.
3- Traditionaly kashmiris use mustard oil in their cooking but you can use any oil of your choice if
you don't want to fry in mustard oil.
4- Don't fry the potatoes on high or medium flame,add on high flame and then reduce to medium
and then low, only then the potatoes will fry well and become lighter,I fried them together in a big
pan and it take 30 minutes to get a nice red colour.
5-As I like little sourness in my gravys ,I also added few drops of lemon juice at step 14.
6- Addition of khoya is optional.