Kashmiri Dum Aaloo ~ Kashmiri Style Potato Cury

Something to ponder over for you for the day… Sometimes, some incidents need to happen in your life to make you realise what is hidden in you, whether it is potential, strength or sensitivity. Whenever we doubt ourselves, a self introspection will help in a lot of ways to assure yourself of how much you have bettered in life as a person and how much more you can travel ahead to get better and better, InShaAllah…

Coming to today’s post… I love potatoes though I don’t cook it much at home thanks to the folks who don’t enjoy it. Very rarely,  I find baby potatoes and each time I see it, the only thing that comes to my mind is Dum Aloo. I had made this curry long back, even before blogging so once I found these cute little ones on the vegetable aisles, I knew I had to make them again for the blog. The amount of oil may be a bit intimidating, but I used a mix of ghee and oil to enhance the flavors and also shallow fried the potatoes instead of the traditional deep frying. The deep dark red color of the gravy is very enticing and is highly flavored with Kashmiri chilli powder, the flavor of which I feel is an acquired taste… not everybody can take its flavor when it is used in higher quantity. Moving onto the way I make it…

Posted on this day on the blog:

2015 – Wholewheat Rose Cake

2014 – Sheer Khurma

5 from 1 vote

Kashmiri Dum Aaloo ~ Kashmiri Style Potato Cury

Course Vegeterian

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 12 baby potatoes
• 2 tbsp ghee
• 2 tbsp oil
• 1 tsp shahjeera/ caraway seeds
• 1 Pc cinnamon
• 4-5 cloves
• 1 bay leaf
• A big pinch hing asafetida
• 1/4 tsp cardamom powder
• 2 1/2 tsp Kashmiri chili powder
• 1 tsp dry ginger powder
• 1/2 cup beaten yogurt
• A cup of water
• Salt to taste
• 1 tsp sugar

Instructions

• Boil the baby potatoes till soft. Do not overcook. Peel them and set aside.
• Heat oil and ghee in a wide pan. Add the shahjeera, cinnamon, cloves, bay leaf, hing and cardamom and fry till a nice aroma comes.
• Mix the chilli powder and dry ginger powder in little water to make a paste. Add to the pan and fry briefly, ensuring not to burn.
• Add in the peeled potatoes and mix till the masala coats the potatoes. Keep on low flame for a couple of minutes to get a slight charred look.
• Add in the yogurt and mix well. Now add the water and salt to taste and cook in low flame till the potatoes are fully cooked and the mixture thickens.
• Finally sprinkle in the sugar (it will balance the spiciness). Serve warm with tandoor rotis or rice!