Kashmiri Dum Aloo

Gar firdaus bar rue zameen ast /

hameen asto, hameen asto, hameen ast’

Meaning – If there is Paradise on Earth/ It is here ! It is here! It is here.

– A farsi couplet of Amir Khusrau, believed to be uttered by Emperor Jehangir, who was enamoured with Kashmir.

Kashmir or Jammu &Kashmir, is the northern-most state of India, is known for it’s majestic snow-peaked mountains, beautiful gardens, lakes, saffron, walnuts, people of the state and their food.


Kashmiri food are fragrant and delectable. With rapidly falling temperature in Delhi and availability of new baby potatoes in the market, Kashmiri Dum Aloo is a perfect recipe to kick start the winters. Deep fried potatoes, fragrant in ghee and fennel, slow cooked in yogurt……..ahhh bliss ! โค๏ธ


This inspiration is from Sanjeev Kapoor, celebrity chef and author. I modified it as per my taste and availability of ingredients.

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This is what I did………

INGREDIENTS

10- 12 nos – baby potatoes

1 1/2 cup – yogurt

4-5 nos – kashmiri red chillies

1 1/2 cup – yogurt

1/2 tsp – dry ginger powder/ saunth

1 1/2 tbsp- fennel powder/ saunf

1/4 tsp – roasted cumin powder

1/4 tsp – garam masala powder

1/4 cup – mustard oil

A pinch of clove powder

Salt to taste

METHOD

Peel and wash the potatoes. With the help of a fork prick the potatoes all over and keep them soaked in salt water for about 20 mins. 

Drain the potatoes. 

Heat mustard oil in a wok/ kadhai. Deep fry the potatoes to golden. Drain them on absorbent paper. Keep aside.

Season the remaining oil with a whole dry red chilli and clove powder. 

Grind the kashmiri red chilli to paste with little water. Whisk together this paste with yogurt and dry ginger powder and fennel powder. 

Pour the mixture into the oil and give it a good stir. Pour in a cup of water and add salt. Once the mixture comes to boil, slide in the fried potatoes and cook till potatoes are well done.

Garnish with garam masala and roasted cumin powder. 


Serve hot. 

Goes well with naan, chapati and paranthas.
Happy cooking ! ๐Ÿ˜Š

Cheers !!

 

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About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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13 Responses to Kashmiri Dum Aloo

  1. Archana says:

    Love the beautiful color with the kashmiri chillies!!

  2. The Dum Aloo looks so appetising! Happy New Year, Andy! ๐Ÿ™‚

  3. This looks and sounds delicious. I have never heard of mustard oil so I just spent some time reading about it – pros and cons. I know how flavorful the spices are and frying the potatoes – yum!

    • andy says:

      Thankyou.
      Pure mustard oil has many health benefits.
      You must be using olive or canola oil.
      Mustard is a produce of tropical country like mine.

      • Yes, I read about the benefits – I’m curious as to the taste. I know I can get it here as there are a few Indian grocery stores or through Amazon. Thanks for introducing me to something new.

      • andy says:

        Mustard oil is a little pungent. It will be quite an adjustment for you.
        Try using in very little quantity for sautees.
        Get used to the pungent flavor. You can gradually progress into curries

  4. Paula says:

    This looks so very tasty.

  5. InspiresN says:

    Great blog and love the recipes!

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