For the last few days, the mornings here are foggy and cloudy. Though the sun shines a bit during the latter part of the day but the evenings are again gloomy. The summer has not set in yet and it is still a bit chilly during the nights. I am looking forward to bright sunny days and ready to welcome summer in my part of the world. In the meanwhile to cheer up my spirits I wanted to try something spicy. Had some small potatoes handy and tried this Kashmiri Dum Aloo to go with some homemade parathas.
I am always intrigued by the rich culture of the Kashmiri cuisine. I am not too familiar with the culture though but have had the opportunity to mix with a Kashmiri girl during my school days. We used to share our lunch and since then I was in love with the cuisine. Some spices like ginger powder, fennel powder, asafetida or hing and Kashmiri red dried chillies are typical spices of Kashmiri cuisine which make it all the more exotic.
Kashmiri Dum Aloo is a spicy dish in which the potatoes are fried and then simmered in the gravy. Flavors from the various spices get infused into the gravy. The gravy is typically red in color due to the Kashmiri dried red chillies. The gravy is rich, slightly tangy and bit spicy and flavorful from the exotic spices.
You may use regular potatoes for this recipe. In that case cut the potatoes in half. If you do not have Kashmiri dried red chilies, you may use the store bought Kashmiri red chili powder. This recipe goes great with paratha, poori or just plain basmati rice.
Tips:
To grind the dried chilies, soak them in hot water for at least half n hour. That way it will be easier to make a smooth paste. Be sure to pierce the boiled potatoes with a fork. Do not skip the step as that will help in seep the flavors in the potatoes. Use the quantity of chilies as much as you can handle.
To get regular updates you may like us at Facebook and follow us at Instagram. Thank you!
Other vegetarian recipes you may try
KASHMIRI DUM ALOO
- YIELD: 4 Servings
- PREP: 15 mins
- COOK: 20 mins
- READY IN: 35 mins
Kashmiri Dum Aloo is a spicy dish in which the potatoes are fried and then simmered in the gravy. Flavors from the various spices get infused into the gravy. The gravy is typically red in color due to the Kashmiri dried red chillies. The gravy is rich, slightly tangy and bit spicy and flavorful from the exotic spices.
INGREDIENTS
- 18-20 small potatoes
- 1/2 cup plain yogurt whisked
- 5-6 medium kashmiri dried red chillies ground to paste
- 1/4 teapsoon hing or asafetida
- 1 teaspoon clove powder
- 1 teapsoon green cardamom powder
- 1 tablespoon fennel powder
- 1 teapsoon dry ginger powder
- 1/4 cup mustard oil or vegeable oil for cooking
- 1 teaspoon salt or to taste
- 1/2 teaspoon sugar optional
INSTRUCTIONS
- Boil and peel the potatoes. Pierce each potato with a fork so that the flavors seep in when they are simmered in the gravy. Heat a wok or kadai at high and deep fry the potatoes in oil until crisp. Keep aside.
- Meanwhile in a bowl whisk the yogurt with the ground kashmiri chilli paste, salt and sugar.
- Heat a wok and add a pinch of hing and clove powder and let it cook in the hot oil for few seconds. Add 2 tablespoons of water and let it cook for a minute. Next add the whisked yogurt and let it come to a boil.
- Now add the green cardamom powder, fennel powder, ginger powder and mix well. Add the fried potatoes and give it a mix so that the masala is well coated . Add a cup of water and lower the heat and let it simmer for 10 minutes or until the gravy is thick.
- Transfer the dum aloo to a serving dish and serve with roti, paratha or plain rice. Enjoy!
I love this baby potatoes ..looks so tempting
Thanks for stopping by 🙂