Dum Aloo/Kashmiri Dum Aloo - Kashmir Special

Today's journey is to Jammu & Kashmir in Indian food odessey.It is located mostly in Himalayan mountains and shares a border of Himacha pradesh and Punjab.Also sahres the international border with China.

Kashmiri cuisine is based on the ancient tradition of this area.The ancient epics show that Kashmiris were heavy meat eaters,still it persists.Even Kashmiri pandits also eat meat except beef.
Wazwan,a multi course meal is prepared with art in popular in Kashmiri tradition.Kashmiri dishes are well known for its aromatic herbs and saffron.

Tea drinking is very important part of Kashmiri culture and do make both salted and sweet version of tea with saffron and green cardamom.

Coming to the recipe I made dum aloo,a popular dish in Kashmiri cuisine.There are so many versions inmaking the dum aloo,but the recipe I made is a simple version adapted from Vahrehvah.

Basic Information

Preparation time ~ 10 minutes
Cooking time ~ 20-25 minutes
Serves ~ 3

Ingredients

Ingredient	Quantity
Baby potatoes	10-12
Yogurt/thayir	3/4 cup
Coarsely ground cashews	2 tsp
Red chilly powder/milagai podi	1 tsp
Coriander powder/dhaniya podi	1 tsp
Garam maasla powder	1/4 tsp
Fennel powder/sombu podi	1 tsp
Dry ginger powder/sukku podi	1/4 tsp
Salt	1-11/4 tsp
Coriander leaves	1 tbs(chopped)
Oil	2 tbs
Cumin seeds/jeeragam	1/2 tsp
Heavy cream(optional)	2 tsp(for garnish

Method

Boil the potatoes till 3/4 th done,peel the skin and prick it with a tooth pick in 4-5 places.Shallow or deep fry the potatoes till it becomes crisp and golden.(I shallow fried and used the same with the remaining oil left).Mix the spice powders in 1/2 -3/4 cup of water and keep it aside.

Heat a pan with oil and crackle the cumin seeds,add the spice mixture and allow it to boil till the raw smell goes off.

Add in the salt and the whisked yogurt and stir it continuously to avoid curdling.

Add in the fried potaoes along with 1/2 cup of water,let it simmer it for another 3-4 minutes.Finally sprinkle the chopped coriander leaves and coarsely ground cashews,put off the flame.

Garnish it with cream.

Serve it with roti,naan or rice.

Enjoy..................................................................

• If baby potatoes are not available then use the regular potatoes and cut into a slighly bigger chunk.
• The curry can be made with onion and tomato also.
• If the yogurt is too thick add little more water to adjust the consistency.
• Do not over cook the potatoes it should be 3/4 th cooked.

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