Kashmiri Dum Aaloo ~ Kashmiri Style Potato Cury

17- Kashmiri Dum AlooPin

 

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…

 

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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:

 

2015Wholewheat Rose Cake

2014Sheer Khurma

 

Pin
5 from 1 vote

Kashmiri Dum Aaloo ~ Kashmiri Style Potato Cury

Course Vegeterian
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 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!

 

 

 

Join the Conversation

  1. thats a beautiful reminder quote and exactly what I do when I feel low. This too shall pass.. I cant imagine anyone hating potatoes! I dont make it too often on purpose.. Love to try this..not sure when.. inshaAllah!

    Question: Can I use fresh ginger instead of ginger powder?

    1. Rafeeda AR Author says:

      It is not hating literally, but it is a so-so accepted vegetable in our house, except in fry format! Thank you so much Fami…

  2. Sooper tempting.. I can have all of them with some phulka’s by th side

    1. Rafeeda AR Author says:

      Thank you so much Sandhya…

  3. Looks very enticing indeed!

    1. Rafeeda AR Author says:

      Thanks a lot Beulah…

  4. gravy looks rich and yummy

    1. Rafeeda AR Author says:

      Thank a lot Amrita…

  5. yumm!!! I love potatoes in any form!!. THis looks so delicious! Thanks for the motivational message. Sometimes I feel like a complete failure. :(. anyway have a nice day!

    1. Rafeeda AR Author says:

      Thank you so much Nammi… We are no failures, but we are what we have become over our past experiences… Take care… 🙂

  6. Wow yummy.best comforting sides for roti

    1. Rafeeda AR Author says:

      Thank you so much Ramya…

  7. 5 stars
    Love your version of dum aloo and love potatoes in any form. This looks amazingly delicious 🙂

    1. Rafeeda AR Author says:

      Thank you so much Kushi… 🙂

  8. This is tempting… I have also heard that they cook yogurt very well first…yours recipe method is tottaly different and quite easy… thank you for sharing…

    1. Rafeeda AR Author says:

      Thank you so much Priya…

  9. Looks tempting..yummy..

    1. Rafeeda AR Author says:

      Thanks a lot Shabbu…

  10. Love potatoes any day in any form…this is drool worthy recipe…very tempting :)…Last but not the least I love the quote 🙂

    1. Rafeeda AR Author says:

      Thank you so much Padma…. 🙂

  11. My sister in law married to a Kashmiri prepares the above style of dum aloo. Its different and they tend to use mustard oil and they fry the boiled aloo.

    1. Rafeeda AR Author says:

      I would definitely not say mine is authentic, but a mere adaptation. I am not aware of the mustard oil, but deep frying, yes, and I have mentioned that I preferred boiling and shallow frying my potatoes. Thank you so much Mayuri…

  12. A sinfully delicious curry.I too love potatoes but my family likes potatoes in the form of wedge fries…so no gravy.

    1. Rafeeda AR Author says:

      Thank you so much Nusrath…

  13. Super yummy! My son can finish a plate in no time…

    1. Rafeeda AR Author says:

      Thank you so much Nora…

    1. Rafeeda AR Author says:

      Thanks a lot Jaleelakka…

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