Winters always remind me of Kashmir for two reasons: for the beautiful snow, and the scrumptious food! So this time I decided to make something that would take me on a nostalgic tour. Using Kashmiri red chillies, saunf and dahi, I made Kashmiri Dum Aaloo. This dish uses baby potatoes in a thick gravy and goes well with roti or paratha. It was absolutely delicious, and thoroughly enjoyed by the whole family. Bookmark this Kashmiri Dum Aaloo Recipe and enjoy another gem from our north-most state.
Ingredients needed for Kashmiri Dum Aaloo
(serves 4)
- Baby potatoes: 500 gms
- Oil: 1/4 cup and for frying
- Badi elaichi: 2
- Choti elaichi: 3 to 4
- Kali mirch: 5 to 6
- Laung: 3 to 4
- Onion: 1 cup (cut in small pieces)
- Dahi: 1 cup
- Kashmiri red chillies: 1-1/2 tsp
- Dry ginger powder: 1 tsp
- Garam masala: 1 tsp
- Salt to taste
- Turmeric powder: 1 tsp
- Saunf powder: 1 tsp
- Fresh coriander for garnishing.
How to make Kashmiri Dum Aaloo
Preparation time: 10 min.
Cooking time: 25 min.
- Boil the baby potatoes lightly so they are soft. Make sure not to boil them fully.
- Peel off the potatoes, prick and fry in oil until golden brown. Keep aside.
- Heat 1/4 cup oil in a kadhai, add all whole spices fry for 30 sec.
- Add onion and fry till golden brown.
- Whisk the dahi and add.
- Add all dry masala, fry for about 2 min.
- Add potatoes with a cup of water, cover it tightly and cook on low flame for 10 min.
- Garnish with fresh coriander and serve.
