Tuesday, January 25, 2011

Dum Aloo Kashmiri

Dum Aloo is one of the most popular vegetarian preparation in the Kashmiri cuisine.

Round medium sized potatoes - 10
Oil (mustard preferred) - 3 tbsp
Red chilly powder - 3tsp (preferably Kashmiri mirch)
Fennel (saunf) powder - 4tsp
Ginger (sund/shonth) powder -1tsp
Black pepper powder - 1/2 tsp
Clove (laung) - 4-5
Black Cardamom - 2-3  (ground)
Curd - 200gm (beaten)
Salt - to taste
Corriander (dhaniya) powder - 1tsp
Roasted Cumin (jeera) powder - 1tsp
Asafoetida (hing) - 1 pinch

  • Boil potatoes in a cooker till one whistle is out. Let it cool. 
  • Peel and prick the potatoes all over with the help of a fork and then put them in a bowl of cold water for 10 minutes. 
  • Heat oil in a kadai and fry the potatoes on medium flame till golden brown. While frying add 2-3 potatoes at a time. 
  • After frying keep them aside in a separate bowl. 
  • Now put the same used oil (2 tbsp) in a pressure cooker. 
  • Add laung, hing, pepper, black cardamom and red chilli powder in it. Keep the flame on sim. Add some water in it (2 tbsp) and keep stirring.
  • Now add the beaten curd and continue stirring it till the chilli powder gives its red colour. 
  • Add the fried potatoes and a glass of water.
  • Put all the remaining masalas (Saunf, Sund, Salt, jeera powder and dhaniya powder). Stir carefully not breaking the potatoes.
  • Let it boil for 10 mins and then pressure cook it. Remove from the flame after 4-5 minutes. (before first whistle).
  • Garnish with coriander

    and serve hot.