Dum Aloo

DUM ALOO

Most people when served the Dum Aloo for the first time in a Kashmiri home are surprised because it has no thick rich gravy or stuffing in the potato at all. The original recipe is a simple two step process that features just the humble potato which is deep fried and then cooked in a spectrum of traditional spices like saunf, ginger powder, elaichi, of course, the fiery looking Kashmiri Lal Mirch powder, topped off with a dollop of curd which balances the spices but also imparts a depth to the flavours and colour. Served with steamed rice, no Kashmiri Pandit festive feast is complete without this earthy dish.

Recipe

Boil the potatoes : 250gm
Peel the potato skin & nicely prick holes with a toothpick or fork from all sides
Heat the oil in a pan to deep fry the potatoes
Fry the potatoes in sim & medium flame till they are reddish brown
Put the fried potatoes in the pan you will cook the dish in
Pour oil in the pan : 2 serving spoon
Sauté Asafoetida (Heeng): ½ spoon, Clove (Laung): 2 , Cumin (Zeera) seeds: ½ spoon, Bay Leaves (optional)
Mildly grind the Black Cardamom (Badi elaichi) & sprinkle it on the potatoes: 1
Cover the pan for five minutes
Remove the lid & add Kashmiri red chilli powder (Laal Mirch): 2 tablespoons

Stir everything together
Salt (Namak): 1 spoon
As soon as the Kashmiri red chilli powder mixes with the potatoes pour Curd (Dahi) & mix thoroughly : 2 spoons of
To reduce the heat of the chilli pour some Water : 1/2 bowl & stir well
Add Ginger (Adrakh) powder: ½ teaspoon & Fennel powder (Saunf) : 1 teaspoon, Garam masala: ½ teaspoon, Cardamom (Elaichi) powder : ½ teaspoon
Mix everything well, put the lid on & let the potatoes simmer with the spices for 5-7 minutes.
Pour one and half glass water
Put the lid on & cook on low flame for 20 - 30 minutes or until the potatoes are tender
Garnish it with garam masala: ½ teaspoon