Kashmiri Dum Aaloo

Kashmiri Dum Aloo is made using baby potatoes and cooked in a Yogurt gravy which is basically very hot and spicy. I used Kashmiri spices like fennel/aniseed and ginger powder and to give slightly sweet and fruity taste used some Raisins and Dried fruits. Dum Aaloo is named so because it is cooked under Dum or pressure.

 Kashmiri Dum Aaloo

 Cooking time: 15 mins
Preparation time: 10 mins

Ingredients:
  1. Baby Potatoes: 500 gms
  2. Yogurt: 200 gms
  3. Dry Ginger Powder: 1/2 tsp
  4. Cumin seed : 1tsp
  5. Fennel Powder: 1tsp
  6. Cinnamon stick: 1 inch
  7. Green Cardamon: 2 nos
  8. Cloves: 2 nos
  9. Bay Leaves: 1 no
  10. Turmeric Powder: 1 tsp
  11. Kashmiri Red Chili powder: 2 tsp
  12. Asafoetida: 1/2 tsp
  13. Raisin: 1 tbs
  14. Dried Mix Fruits: 1 tbs
  15. Fresh Cream: 1 tbs
  16. Ginger Julienne 5-6
  17. Kasuri methi: 1 tbs
  18. Pomegranate 1 tbs
  19. Mint leaves: 4 to 5
  20. Salt: As Per Taste
  21. Cooking Oil (Mustard Oil taste good)

Procedure:
  1. Wash Baby Potatoes and prick the Potatoes  by fork.
  2. Now Boil this potatoes til 80% cooked and strain it.
  3. Heat 2 tbs oil in pan and fry Semi boiled potatoes.
  4. Take Yogurt in a bowl, and add all dry spices in it (3,5,10 and 11) mix it properly.
  5. Heat 1 tbs oil in Pan and add Bay leaves, Cinnamon sticks, Green Cardamon, Cumin seeds, Cloves and saute it for 1 min on medium flame.
  6. Turn off Gas, Add Yogurt mix and Asafoetida in it stir properly and turn gas on.
  7. Add Fried Baby Potatoes, Raisin, Dried Fruits and Crushed Kasuri methi, stir it gently.
  8. Add 1 to 1.5 cup water in gravy for desired consistency and Cover it for 5 to 8 mins on low flame.
  9. Remove lid and Add Salt as per taste and stir it. and after 3 mins turn gad off.
  10. Kashmiri Dum Aaloo is Ready, Garnish with Mint leaves, Pomegranates, Ginger Julienne and Fresh Cream. Serve with Steam Rice and Naan.


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