Today we will be making Dum Aloo a very famous vegetarian recipe from Kashmir made with fried potatoes in yoghurt gravy sauce and cooked on a low flame tightly covered over a long period of time -this is exactly what is signified as Dum Aloo.
12 Baby Potatoes
2 tsp Fennel Seed Powder
½ tsp Dry Ginger Powder
1 ½ tbsp Curd
1 ½ tsp Red Kashmiri Chili Powder ( It has a different flavor giving dark color yet is not too hot )
¼ tsp Turmeric Powder
¼ tsp Cinnamon Powder
2 Black & 3 Green Cardamom Powder
3 Crushed Cloves
½ tsp Shahi Jeera / Black Cumin Seeds
½ tsp Cumin Seed / Jeera Powder
¼ tsp Garam Masala
Salt to taste
Oil to fry
3 Glasses Water
Boil and peel the Potatoes.
Pierce them with a tooth pick.
Heat enough oil in a frying pan to deep fry the Potatoes till golden brown.
Keep the fried Potatoes aside, put off the burner and take out the excess oil out of the pan.
Now in the hot oil add Red Chili powder along with Black & Green Cardamom powder and crushed cloves. Mix well for a while.
Pour the curd in it now and mixing, properly for a minute put on the burner keeping it on a low flame. ( Be careful that the curd doesn’t curdle )
Now add all the other remaining spices and salt.
As the gravy comes to boil add the fried potatoes and cover the pan.
Keep this to cook, covered for about 25 to 30 min on a low flame.
By this time the Dum Aloo turns tender and absorbs gravy in it turn of the stove.
Serve hot with Rice.
Don’t boil your Potatoes to become too tender, but if steaming in a pressure cooker just give them 1 whistle.
Piercing help in absorption of oil and gravy.
For any further clarification please do watch the video.