Kashmiri Dum Aloo Recipe
Kashmiri Dum Aloo
Baby Potatoes in Spiced Yogurt Gravy
Submitted By: Taz
Ingredients:
2 lbs Baby Potatoes (Aloo)
2 Cups Plain Full Fat Yogurt (Dahi)
2 Tbs Kashmiri Chile Powder (Kashmiri Mirchi)
1 Cup Cooking Oil - can use canola, vegetable, grapeseed, safflower, sunflower, or avocado oil
½ Cup Mustard Oil (Sarson ka Tel)
⅛ tsp Asafoetida Powder (Hing)
10-12 Whole Black Peppercorns (Kali Mirch)
6 Whole Cloves (Laung)
4 Green Cardamom Pods (Choti Elaichi)
2 Black Cardamom Pods (Badi Elaichi)
2 inch Cinnamon Stick (Jungli Dalchini)
1 Tbs Fennel Powder (Saunf Podi)
1 Tbs Ginger Powder (Saunth)
2 tsp Caraway Seed (Sajira)
½ tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste
½ tsp Garam Masala
Preparation:
- Peel the potatoes and liberally prick all over with a fork - Transfer to a pot and cover with water - Add 1 tsp salt and place over medium-high heat - Bring to a boil - Once a boil is achieved, allow to cook for 8 minutes (potatoes should be about half cooked) - Drain and allow to cool to room temperature
- Whisk the yogurt until smooth - Whisk the Kashmiri chili powder with 3 Tbs of water until a smooth paste - Set both aside until needed
- Heat oils in a pot to 350° - Add the parboiled potatoes (in batches) and allow to fry until golden brown and crispy (apx 6 minutes) - Using a slotted spoon, transfer the potatoes to absorbent paper - Repeat with all potatoes and set aside until needed
- Remove the oil from heat and drain all but 2 Tbs from the pot
- Return the pot to medium flame and add asafoetida powder - Allow to fry (while constantly stirring) for 30 seconds - Add the Kashmiri chile paste (from step 2) and mix well - Reduce heat to low - While constantly whisking, add the yogurt - Add 2 Cups water and thoroughly combine
- Add peppercorns, cloves, green and black cardamom, cinnamon, fennel powder, ginger powder, caraway seed, turmeric powder, and 1 tsp of salt - Thoroughly combine
- Add fried potatoes and stir until all are well coated - Tightly cover the pot
- Allow to cook for 10-15 minutes until thickened - Add garam masala and thoroughly combine
- Adjust seasoning with additional salt as desired - Transfer to a serving dish and serve hot along with steamed basmati rice, chutney(s), and raita of choice
