Savor the Authentic Taste of Kashmiri Dum Aloo
News Desk
Islamabad: Kashmiri Dum Aloo is a rich, aromatic dish that beautifully combines the flavors of baby potatoes with a spicy, yogurt-based gravy. Slow-cooked to perfection, this dish is a must-try for those who love vibrant, aromatic curries. Here’s how you can recreate this delightful dish at home.
Ingredients
For Tomato Puree:
- 1 cup tomato cubes
- 1 cup onion cubes
- 7-8 Kashmiri red chilies
- 2-3 ginger pods
- 2-3 garlic cloves
- 1/2 cup water
For Boiled Potatoes:
- 1 kg potatoes (cut in half)
- Water (as required)
For Fried Aloo:
- 1/2 cup oil
- Boiled potatoes
For Gravy:
- 1/2 cup oil
- 2-3 green cardamom
- 1 tbsp cumin seeds
- 6-7 cloves
- 2 bay leaves
- 1 tbsp Kashmiri red chili powder
- Prepared tomato puree
- 1 tbsp coriander powder
- 1/2 tbsp garam masala powder
- 1 tsp salt
- 1 cup yogurt
- Fried potatoes
- 1/2 cup hot water
Directions
- Prepare the Tomato Puree: Blend together tomato cubes, onion cubes, Kashmiri red chilies, ginger pods, garlic cloves, and water into a smooth puree. Set aside.
- Boil the Potatoes: In a pot, add water and boiled potatoes. Boil the potatoes until 50% cooked. Drain and set aside.
- Fry the Potatoes: Heat oil in a pan and add the boiled potatoes. Fry them until they are lightly crispy. Set aside.
- Prepare the Gravy: In a pot, heat oil and add green cardamom, cumin seeds, cloves, and bay leaves. Fry for a few seconds until aromatic.
- Add Spices: Stir in Kashmiri red chili powder and fry for a few seconds. Then, add the prepared tomato puree and cook for a minute.
- Flavor the Gravy: Add coriander powder, garam masala powder, and salt. Mix well.
- Add Yogurt and Potatoes: Add yogurt to the mixture, stir well, and add the fried potatoes. Pour in hot water, cover the pot, and cook for 10 minutes on low heat.
- Serve: Once done, your Kashmiri Dum Aloo is ready to serve. Enjoy this rich and flavorful dish with steamed rice or naan.
Experience the culinary magic of Kashmir with this traditional Dum Aloo recipe!
