-500 grams potatoes or 20 to 22 baby potatoes
-3 to 3.5 cups water
-1/4 teaspoon salt
-3 teaspoon kashmiri red chili powder (or deghi mirch), mixed in 2 tablespoon water
-1/2 tablespoon ginger powder
-1 tablespoon fennel powder
-1 teaspoon caraway seeds (shah jeera)
-1 inch cinnamon
-3 cloves
-1 black cardamom
-4 to 5 black peppers
-1 green cardamom – optional
-6 tablespoon fresh full fat curd, beaten or whisked till smooth (yogurt)
-1.5 cups water
-3/4 cup mustard oil for frying potatoes
-2 tablespoon fresh mustard oil for making gravy or reserve 2 tablespoon mustard oil from the 3/4 cup that is used for frying potatoes.
-Salt as required
-Some caraway seeds as garnishing – optional
- First, thoroughly rinse the baby potatoes, removing any mud or debris. Then, in a pan, bring 3.5 cups of water to a boil and add the potatoes.
- Boil the water over medium to high heat until the potatoes are half cooked. Drain them and let them cool to room temperature.
- Peel the potatoes. This task takes a lot of time, so do it while listening to music or watching your favorite tv show. If you want you can keep the peels too.
- With a fork, tooth pick or skewer, poke holes in the potatoes all over. Halve them or you can keep them whole if they are small. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
- Whisk the fresh full fat curd or yogurt till smooth. Keep aside.
- In a small bowl, take kashmiri red chili powder and water.
- Mix and stir well to get a smooth mixture.
Frying Potatoes
- In a pan heat mustard oil till it begins to smoke.
- Add the parboiled peeled potatoes and begin to fry them on a low to medium flame.
- With a slotted spoon, turn them over while frying, when one side is light golden.
- Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.
- Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
- If you want you can again poke holes in the fried potatoes. This is an optional step.
Making Kashmiri Dum Aloo
- Reduce the heat. Remove the excess oil, leaving 2 tbsp in the pan. Allow the oil to cool slightly. Then, add the asafoetida powder to the same oil and stir well.
- Next, add the red chili-water solution and stir thoroughly. Be cautious as the mixture may splatter.
- Now add the beaten curd. While adding it, stir continuously with a spoon or a wire whisk to prevent the curd from splitting. Add the curd over low heat. After adding curd, add water and continue to stir. Stir and mix very well.
- Next, add fennel powder. If you don't have ready-made fennel powder, you'll need to make it. Lightly roast the fennel seeds on a pan or tava. Once cooled, grind the roasted fennel seeds into a medium-fine powder using a mortar and pestle, or you can use a small spice grinder or coffee grinder.
- Add the whole spices and ginger powder. Stir well.
- Now add the potatoes. Again stir. Season with salt and stir again.
- Cover the pan tightly with a lid and cook for 8 to 10 minutes over low to medium heat. This method of cooking is known as "dum," where the potato gravy cooks slowly in its own steam. The gravy should become thick.
- You can adjust the amount of water according to your desired consistency of the gravy - thicker or thinner. If you cook it longer, the gravy will reduce further. So, depending on your preference, you can cook for less or more time.
- You can optionally sprinkle some caraway seeds on top before serving. Enjoy Kashmiri dum aloo hot with naan, rotis, or rice.
When mixing the curd, reduce the flame or switch it off. You can also add some corn starch or gram flour to the curd to prevent it from curdling in the gravy.
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