7/27/2019 Maayeka_ Authentic Kashmiri Dum Aloo.pdf

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Monday, June 17 , 2013

Authentic Kashmiri Dum Aloo

Kashmiri c uisine is rich , flavou rful and hot .Kashmiri's used very fragrant and hot spices to flavour

their food .T he best and mo st popular vegetarian dish from th is cuisine is kashmiri dum aloo or dum

olav.

  kashmiri dum aloo which is often served with the creamy and slightly sweet gravy in m ost of the

reastaurant are not the authentic kashmiri dum aloo,as to matoes ,cream and cashew paste is not used

to make kashmiri dum aloo.kashmiri dum aloo is cook ed w ith  yogurt,fennel ,ginger powder and few 

spices,and while cooking on dum, the grav y is alm ost absorbed in the potatoes,and then the potatoes

are served coated with spices and little fat and off course no gra vy.

The most important step is to prick them well and then deep fry them on proper heat. so potatoes will

absorb all the flavours and becom e spongy.

Th ere are many m ore delicious recipes from Kashm iri cuisine,I have also posted few kashmiri recipes -

khatte baigan -chokh vangun , lotus stem curry-Nadur yakhni and bottle gourd and yogurt curry -Al

 Ya kh ni 

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7/27/2019 Maayeka_ Authentic Kashmiri Dum Aloo.pdf

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Preparation time-15 minu tes

Cooking tim e-approx-1.5 hour

Main course

Serve-4

INGREDIENT S-

Baby potatoes-12 *

 Yogu rt-3 /4 cu pkashmiri red ch ili powder- 2.5 tsp

Khoya/Mawa/solidified m ilk- 1.5 tbsp(optional)

Fennel powder/Saunf-4 tsp

Ginger powder/saunth-1.5 tsp

Coriander powder-2 tsp

Shahi jeera-1/2 tsp

Sugar-1/2 tsp

Salt-to taste

Tempering-

Cloves-2

Green cardamom-4

Cinnamon-1/2 inch

Bayleaves-2

Pure ghee-2 tbspCooking oil-2 tbsp+to deep fry 

PROCEDURE-

1.  Wash po tatoes an d par bo il in an o pen pan ,als o add so me salt in t he w ater.

2. Peel the potatoes(peeling the skin is optional )and prick them well with a toothpic k.this should be

done perfectly and properly ,so the potatoes will absorb all the flavours and m asalas.

3. Heat enough oil in a wide and deep pan and then add potatoes,and deep fry till golden red in

colour.(see note)

4.  When th e pot atoe s are don e,th ey wil l float on t he s urfac e of th e oil .

5.  When don e, drain on a t issu e paper a nd k eep aside.

6. In a sm all bowl ,take 1/4 cup water and add kashmiri c hili powder and asafoetida,mix(A)

7. Heat ghee and oil in a heavy bottom pan.

8.  Add c lov es,gree n c ardam om ,cin nam on,bay leav es and th e ch ili pa ste (A )

9. Saute for few seconds and th en add whisked y ogurt and saute for few seconds

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Posted by Maayeka

Labels: Dum aloo, kashmiri Cuisine, No onion garlic recipe, potatoes, Subzis and curries, vegetarian

Chokh Vangun

(Kashmiri khatte

baigan)

Kashmiri Doodhi

Yakhni

 Achari Aloo Nadru Yakhni

/Lotus stem and

yoghurt curry

10.  Add 3 cu ps of wat er,fennel pow der,gin ger po wder,coriand er pow der an d salt a nd le t it boi l.kee p

stirring.

11.  When water start bo ilin g add frie d pot ato es,grat ed kh oy a and sh ahi j eera an d mix .

12. Cover the pan with a lid and simmer for approx 20 m inutes,keep stirring in between.

13.  When th e grav y t hick ens a nd po tat oes w ill absorb a lm ost al l th e grav y and o il sta rt flo atin g on th e

sides and top.then its done.

14. Now add sugar, garam m asala, chopped fresh coriander and m ix.

15. Cover and simmer for a minute .

16. Serve with naan,paratha or rice

MY NOTES -

1-Don't use very sm all baby potatoes ,choose medium size baby potatoes .

2- Pricking the potatoes very well is important so all the flavours can seep inside the potatoes,otherwise they will taste blend from inside.

3- Traditionaly kashmiris use mustard oil in their cooking but you can use any oil of your choice if you

don't want to fry in mustard oil.

4- Don't fry the potatoes on high or medium flame,add on high flame and then reduce to m edium and

then low, only then t he potatoes will fry well and become lighter,I fried them together in a big pan and

it take 30 min utes to get a nice red colour.

5-As I like little sourness in m y grav ys ,I also added few drops of lemon juice at step 14.

6- Addition of khoy a is optional.

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19 comments:

Shobha said...

The potatoes look delicious.

June 17, 2013 at 6:41 AM

Priti S said...

Looks absolute yum ...droolin here

June 17, 2013 at 6:48 AM

Meena B said...

awesome anjana and there is one thing i understood. i always thought kashimiri dishes are little on

sweeter side as we dont like too sweet nor too spicy.

i love ur version

would surely try out

June 17, 2013 at 6:54 AM

AparnaRajeshkumar said...

seriously yummy !

June 17, 2013 at 7:36 AM

Ansh| Spiceroots said...

That looks super delicious. I love the idea of adding khoya. My nani ma stuffs dum alu with khoya. It

is super delicious.

June 17, 2013 at 8:05 AM

Rafeeda AR said...

Super delicious...

June 17, 2013 at 9:50 AM

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