Dum Aloo is most famous Indian curry of Kashmir, Kashmiri dum aloo recipe is a thick yogurt based curry prepared with baby potatoes, a mild spiced whole potato (aloo) curry cooked with lite spices, and tomato-based tasty curry. Dum Aloo can be served with ghee rice, plain basmati rice, jeera rice, paratha, puri, Naan or roti.
Baby Potato – 500 gm
Onion – 2 no’s
Bay leaf – 1
Cashew nut – 8 to 10 no’s
Clove – 3 no’s
Cinnamon – 1 small piece
Other ingredients –
Cumin – 1/2 tsp
Ginger garlic paste – 1 tsp
Tomato – 2 no’s pureed
Turmeric – 1/4 tsp
Chilly powder – 1 Tsp
Coriander powder – 1 tsp
Garam masala powder – 1/2 tsp
Kasuri methi – 1 Tsp
Yogurt – 3 tbs
Salt to taste
Sugar – 1 tsp (optional)
Ghee/Oil /Butter to fry
Wash and pressure cook baby potato in a cooker for 2 or 3 whistles adding around 2 cups of water.Take care, not to overcook potatoes.
When the pressure releases, drain the excess water and de-skin the potatoes. Prick the boiled potatoes with a fork. This will help in the spices and flavors to get into the potatoes. Now, heat a pan. Add 2 tbsp cooking oil and shallow fry it on medium heat for 2-3 minutes till it turns golden in color and looks roasted.
Remove in a plate.
To the same pan add little oil, fry onion cashew nut, cinnamon, clove, until onion turns to light brown. Once done allow the mixture to cool, then blend it to a smooth paste and keep ready.
In the same pan add 1 tbsp of ghee/oil/butter of your choice, when it is hot add cumin allow it to splutter, add ginger garlic paste, fry until the raw smell evaporates completely, then add blended onion paste, saute until oil separates to the edges of the pan,
Add Tomato puree, fry until oil separates.
Add coriander powder, Chilly powder, turmeric, and garam masala powder
Saute for a while, on a medium flame.
At this point add curd. Simmer the flame, whisk the curd and slowly add it to the pan. Stir continuously.Fry the masala on low flame for 1-2 minute, till the raw smell of curd goes. Later add 1 cup of water salt to taste and mix.
Add the fried potatoes and garam masala into the gravy mix. Cover the pan and let the gravy come to boil. Let it simmer for 5-8 mins. If required add some more water ( the gravy will thicken more as it cools). Finally, add Kasuri methi, mix it and turn off the flame.