Kashmiri dum aloo is among the most broadly preferred north Indian curries. Baby taters are fried after which cooked in scrumptious gravy of curd and a lot of spices like kashmiri red chillies, fennel powder, cardamom powder, cumin-coriander powder, ginger root, garlic clove etc. Learn to make authentic kashmiri dum aloo with this particular easy curry recipe with step-by-step photos.
Preparation Time: twenty minutes
Cooking: half an hour
Serves: 4 servings
12 small Taters
1 cups Curd (yogurt) (not sour)
4 Dry Kashmiri Red Chillies, deseeded and powdered
1 teaspoon Grated Fresh Ginger root (or 1/2 teaspoon Dry Ginger root Powder)
1 teaspoon crushed Garlic clove
1 tablespoon Cashew nut Powder
1/3 teaspoon Eco-friendly Cardamom Powder
1/2 teaspoon Fennel Seed Powder
1/3 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 Bay Leaf, damaged into pieces
1 pinch Asafoetida
1/4 teaspoon Turmeric Powder
1/2 teaspoon Garam Masala Powder
1 tablespoon Fresh Coriander Leaves, chopped (optional)
4 tablespoons + for deep frying Oil
Peel small taters and prick all of them with a fork. If small taters aren't available, then chop large taters into big chunks and prick them. Soak them in salted water for fifteen minutes.
Heat oil inside a kadai for deep frying. Drain taters, wipe them neat and deep-fry on them medium heat until golden brown. Drain and transfer to plate.
Mix curd, Kashmiri chilli powder, ginger root, garlic clove, cashew nut powder, fennel seed powder, cardamom powder, cumin powder and coriander powder in a tiny bowl. Whisk to combine flavor of ingredients with one another.
Heat 4 tablespoons oil in another pan. Add bay leaves and asafoetida and saut for thirty seconds.
March 01, 2012 by Prashant
It's an excellent recepie and that i attempted this only mistake was that in step 7, it asks to include taters later but it'll be great to first obtain the spices cooked and oil seperated after which add some taters else it confuses the readers.
Response: Dear Prashant, many thanks for the valuable feedback. There's two reason this recipe requires adding taters in step-7. 1) Taters can get the required time to obtain warm because it can get heated together with gravy. 2) Spices will begin marinating the taters passing on larger more potent flavor. When we add taters after oil has began separating, there won't be the required time to allow them to warm up and absorb the taste of spices. However, you are able to overcome this issue by cooking them bit more time however it may skew/alter the flavor of curry.
Sep 01, 2012 by surbhi
are we able to add tomato plants for this gravy
Response: Yes, you can include tomato plants for any variation in taste and texture of gravy. Add 1/2 cup tomato puree (crushed tomato plants) in step-4 and prepare until oil begins to separate or 3-4 minutes over low flame.
