Kashmiri Dum Aloo
How to make Kashmiri dum aloo, using baby potatoes
Kashmiri Dum Aloo
Dum Aloo is a popular side dish from north India. Its one of my favorite side dishes to order when we go to a restaurant. There are many versions of dum aloo. Some make it using beaten yoghurt as a base , sans onions and tomatoes. There are some recipes which include just tomatoes and onions. My version is a bit different but does the magic in our mouth.
- 10 no.s Baby Potatoes
- 1 tbsp Salt (to taste)
- 3 tsp Kashmiri Red chilli Powder
- 1 tsp Cumin powder
- 1/4 tsp Turmeric powder
- Oil (to shallow fry)
- 1 Small Onion
- 2 no.s Green chillies
- 1 Cup Yoghurt
- 2 tsp Coriander powder
- 1 tsp Fennel Seeds powder
- 4 tbsp Mustard Oil
- 1 tsp Ginger garlic paste
- 1 tsp cumin seeds
- 2 medium size Tomato puree
- Kasuri Methi
- 1 tsp sugar (optional)
- 1/2-1 cup water (as desired)
- Corriander leaves (to garnish)
- 1 tbsp Fresh cream
- 1 tbsp Ghee
- 1 tsp Garam masala
- pressure cook 10 baby potatoes with little salt, peel them and pierce them with a fork on its surface.
- To the boiled, peeled, pieced baby potatoes, add 1 tsp Kashmiri red chilli powder
- In a pan , add oil and shallow fry the baby potatoes until golden
- Grind one chopped onion and two green chillies to a smooth paste
- In a bowl, add 1 cup of yoghurt and add 1 tsp Kashmiri red chilli powder, coriander powder , fennel seed powder and whisk well
- Now to a pan , add mustard oil, add cumin seeds and allow it to sputter
- Next add 1 tsp of red chilli powder and allow it cook for few seconds in the oil, This brings a nice color to the gravy. Be careful not to burn it.
- Next add the ground onion paste and cook well until the onions raw small goes and becomes thick.
- Add the tomato puree and cook till the oil separates slightly on the sides. If you have used less oil , oil may not show on the side but you can see that the tomato onion paste has cooked well and looks combined.
- Next add in the beaten yoghurt mixture and stir it in well.
- Cover and simmer it for 5 mins or until the gravy is formed well. You can see the oil floats on the top slightly as shown in the picture.
- Next add in kauri methi and salt and mix in well. If you prefer you can add a spoon of sugar to bring out the flavors.
- Now add in the shallow fried potatoes and cover it and cook for 5 mins.
- Add garam masala powder. adjust consistency at this stage, if you want more runny gravy add 1/2 cup of water and then cover and simmer it for 5 more mins
- when the oil starts separating from the sides you know your dum aloo is ready.
- garnish with a little bit of fresh cream, ghee and coriander leaves. Enjoy with pulao or roti.