Today my kitchen is all set for Kashmiri dum aloo, my husband is posted to Kashmir these days..vegetable availability is a great problem here, and specially for vegetarians . First thing which clicked me was potatoes.these are always available to save us from any type of sever conditions.
Dum aloo is a delicacy of Kashmir nicely pricked and fried potatoes in curd gravy with a strong flavor of Aniseeds and cardamom enhance the taste of these potatoes.
pricked them nicely with a toothpick .The process of pricking the potatoes makes them very light, if not that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry a potato first and check. The size of the potato is also important, it should be of medium size and should not be very small.
(And please be very careful while pricking as I spoiled two potatoes by over pricking them ) .
After pricking I deep fried them in hot oil till They turned nice golden brown . Meanwhile I Whisked the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Properly whisking is really important to make a smooth gravy . Then I heated mustard oil in a skillet and Added the clove powder and asafoetida / heeng in it . Then i added whisked curd mixture in it while stirring it first I simmer down the flame and added salt in it and cooked till the oil separated , then I added golden fried potatoes in it and around one cup of water and cooked till the gravy turned thick and was absorbed by the potatoes . You can eat it like that also but I prefer a little gravy in it so I added 1/2 a cup of water and boiled if for some time . At the time of serving I Seasoned it with 1/4 tsp of garam masala and green coriander. you can omit green coriander, I used it because I love the fragrance of this beautiful herb . Serve these potatoes with any Indian bread and enjoy .
Glimpse of recipe is as follows ..
oil for deep frying
2 tsp Kashmiri red chill powder
1/4 tsp big cardamom powder
1/4 tsp small cardamom powder
1 tsp ginger powder ( shonth)
1 med size stick dalchini ( crushed)
2 bay leaves
2 tsp sauf powder / fennel powder
A pinch of asafetida
salt to taste
1. Take 4-5 potatoes and par boiled them .
2. Prick the potatoes with a tooth pick.
3. Deep fry the potatoes at a medium or low, so that the color is an even "golden brown"
4. Once all the potatoes are done let them cool and prick them again if you want gravy to immerse properly.
5. In hot oil. add cinnamon powders, crushed dalchini, 3 cloves, and 1 bay leaves . In a bowl take curd add all the other ingredients and whisk properly read the above given directions properly and follow as directed .
6. Cook till done and serve hot with Indian bread