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Tuesday, April 1, 2014

Kashmiri Dum Aloo

Kashmiri Dum Aloo is a very popular dish that is among the first options for a vegetarian side dish. A spicy semi-dry curry with a distinct reddish orange color (due to the presence of the Kashmiri red chillis), it goes well with almost every Indian bread and even the rice/pulao varieties.

Quite different from the 'Alu dum' that is popular in Odisha, I had to refer to Tarla Dalal's cookbook for an authentic version of it. Of course, I tweaked it a little to suit my requirement but without compromising on its authenticity. Read on for this super easy version:

Preparation Time - 35 mins

Ingredients -

  • 15-16 Baby potatoes
  • 3 tsp oil
  • 2 tsp butter
  • 3 green cardamom
  • 1 tbsp kasuri methi (dry)
  • 1 tsp Kashmiri chilli powder
  • 1 1/2 tsp honey
  • 1/2 cup milk
  • salt to taste
  • freshly chopped coriander

For making gravy -

  • 2 medium sized tomatoes (fully ripened)
  • 1 medium sized onion (optional)
  • 3-4 garlic flakes
  • 1 inch long ginger
  • 2-3 dry red chillis
  • 2 tbsp broken cashews
  • 2/3 tsp cumin
  • 1/2 tsp fennel seeds
  • salt to taste

Preparation - Roughly chop the onion, ginger and garlic.

Cooking - Bring 1 1/2 cups of water to boil in a saucepan. Add all the ingredients mentioned for the gravy. Boil for 7-8 minutes. Allow to cool down and then transfer to a blender. Make a smooth paste out of it.

Cook the potatoes for 1-2 whistles in a pressure cooker. Allow steam to escape before opening lid. Peel the potatoes.Prick them with a fork and keep aside.

Heat the oil + butter in a wok. Add the peeled and pricked potatoes and fry till light brown. Remove and keep aside.

In the same wok, add green cardamoms and fry for 30 seconds. Then add the masala paste along with chili powder and cook for 7-8 minutes till it starts getting thick.

Rub the kasuri methi between your hand to warm it and then add to the wok. Cook for 2-3 minutes. The gravy is almost done by this time.

Add the milk and honey. Cook for 2-3 minutes. Remove from wok.

Garnish with fresh coriander and serve with hot roti/naan/kulcha.

Note - Add some fresh cream instead of milk for a richer texture.


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