Kashmiri Dum Aloo is a dish I tried for the first time after learning this recipe from a cooking channel recently. It was mouth watering and super delicious. Take down the recipe and try it at your home. My family loved it and didn’t stop praising this dish. Thank you my beloved family.
Baby Potatoes – 1 kg.
Dahi (Curd) – 300 gms. Beat it nicely until no lumps are seen.
Ginger – 2 inches. Finely chopped. (Instead of chopped ginger, you can use dry Ginger powder also – 1 tsp)
Soaf (Fennil) powder – 2 tsp.
Deggi (Kashmiri) mirch powder – 3 tsp.
Hing (Asafoetida) powder – Half tsp.
Salt to taste.
Extra Virgin Olive Oil – 2 tbs. Actually this dish is cooked in Mustard Oil, which is heaty. I cooked it in Extra Virgin Olive Oil. You can use whichever Oil you like.
Clean the potatoes under running water.
Boil the potatoes in water until it is ONLY half cooked or half boiled. After potatoes are half boiled, peel off the skin and keep them aside.
Take a small bowl and add 2 to 3 tbs of water into it. Take all the Deggi mirch powder and add it to the water. Mix well and keep it aside.
Take Kadai (Wok) and add Extra Virgin Olive oil. Heat up the oil.
Add chopped ginger or dry ginger powder.
Add Hing powder.
Keep stiring continuously for about 2 minutes.
Add the Deggi mirch paste (mixed with water earlier) and keep stiring in medium heat for a minute or two.
Turn the heat to very slow.
Add Dahi (Curd) very slowly and continuously keep stirring the Dahi. After all the Dahi is added to the Kadai, let the Dahi cook well until Dahi releases oil on top, inside the Kadai. Don’t cover the Kadai with lid while the Dahi is cooking.
After Dahi is cooked well, add half boiled potatoes. Mix them well with the Dahi and masalas. Allow the potatoes to cook for 3 to 4 minutes on slow heat with lid covered on the Kadai.
Add Soaf (Fennil) powder, Garam masala and salt in to the Kadai. Mix all the ingredients well and cook it on slow heat until potatoes are completed cooked under Dum.
Kashmiri Dum Aloo is ready. This taste good with Saffron Rice.