Bhumika Jagtap
Kashmiri Dum Aloo Recipe
Interested in injecting some new flavors into your kitchen? Request details. The most mouth-watering dish to try at home is Kashmiri Dum Aloo, guaranteed to impress your friends and family. This recipe is sourced from the stunning valleys of Kashmir, where it has been made for centuries. Baby potatoes cooked perfectly in a creamy gravy made with yogurt and sprinkled with aromatic spices make this more than just food. Come on in and discover the allure of this irresistible delicacy Kashmiri Dum Aloo Recipe.
What’s Kashmiri Dum Aloo?
Kashmiri Dum Aloo, a classic North Indian dish, is made by deep-frying baby potatoes and then adding yogurt, ground black pepper, and fennel powder to sour gravy. It is known for its comforting taste and famous recipe. The unique and flavorful nature of this dish makes it a standout among other potato curries, making it an especially good option for special occasions. The essence of Kashmiri cuisine is evident when you pair it with steamed rice or naan.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby potatoes | 500 grams |
| Yogurt | 1 cup |
| Mustard oil | 3 tablespoons |
| Fennel powder | 1 teaspoon |
| Ginger powder | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Garam masala | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Water | 1 cup |
| Salt | To taste |
Step 1: Prepare the Potatoes.
Remove the skins and peel off the baby potatoes. Use a fork to soften the flavors and aid in their digestion. 5.
Deep-fry the potatoes in oil until they are golden brown. Set aside. Retain and reserve it on ice to take away excess oil.
Step 2: Prepare the Gravy.
Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
Incorporate cumin seeds and a pinch of asafoetida. Hold them for a brief period.
Keep the yogurt cold by lowering the temperature and whisking. Gradually pour into the pan while continuously stirring.
Step 3: Add Spices.
Include fennel powder, ginger paste, turmeric, red chili powder and salt. Stir well.
Add one cup of water and simmer gravy for 5 minutes.
In the fourth step, combine Potatoes and Gravy. Step 4.
Place the fried potatoes in that gravy mixture. Cover the pan and let them cook on low for roughly 10 minutes.
Add garam masala to it and gently mix.
Step 5: Serve and Enjoy.
- Fresh coriander tossed and served hot with steamed rice or butter naan.
Pro Tips to Make it.
- Employ baby potatoes They absorb more liquid and enhance the flavor profile of the dish.
- Ensure that the yogurt is thoroughly whipped when added to the hot pan to prevent it from curdling.
- The potatoes’ aromatic flavors are absorbed during slow cooking on low heat.
- The flavor of the dish is largely determined by the use of authentic spices such as fennel and ginger powder.
- The addition of smoked mustard oil to dishes results in a more flavorful dish.
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FAQs.
Q. Are regular potatoes and baby potatoes compatible?
A. Yes, but cut them smaller so they can have more flavor.
Q. Does the taste of Kashmiri Dum Aloe correspond to spiciness?
A: Traditionally, it’s mildly spiced. The chili powder is interchangeable with other ingredients.
Q: How long can I store Kashmiri Dum Aloo?
A: It stays fresh for up to 2 days in the refrigerator. Reheat it gently before serving.
