Kashmiri Dum Aloo is a Kashmiri delicacy which has no onion, garlic, tomatoes but still rich in a taste and spicy. This Kashmiri cuisine made with baby potatoes and cooked in a yogurt base gravy, which is basically with a hot flavorful spices. Dum is named so because it is cooked under pressure. One of my favorite ways to prepare potatoes is in this spicy, tangy and creamy sauce that hails from the North of India.

Ingredients:

• 15-20 Baby Potatoes
• 2-3 tsp Kashmiri Red Chili Powder
• ½ tbsp Fennel Seeds Powder
• ½ tbsp Ginger Powder
• ½ tsp Turmeric Powder
• 1½ cup Curd
• Pinch of Asafetida/Hing
• 1 tsp Caraway Seeds/Shahjeera
• 1-2 Whole Big Cardamom
• 2 tbsp Oil• Salt
• Oil for Deep Frying
• Crushed 1 tsp Caraway Seeds/Shahjeera
• Chopped Coriander Leaves

Method:

1. Boil the potatoes with 1 tsp salt for 5-7 minutes. 2. Remove from the water and then cut into halve. If the potatoes are small, you don’t need to halve them. 3. Heat oil in a deep pan, and then deep fry the potatoes till crisp and browned. 4. Remove on absorbent paper and keep aside. 5. Take a small bowl, add curd and whisk very well, then add ginger powder, fennel deed powder, turmeric powder, salt and mix well, Keep aside. 6. Take a separate pan, and heat 2 tbsp oil, big cardamom, caraway seeds, asafetida and red chili powder. 7. Then add 2 tbsp water, and let them cook for a minute. 8. Add the beaten curd mixture and give a boil to the mixture, while stirring for a minute. 9. Now add fried potatoes, mix well and add approximately 1 cup of water, cover the lid tightly. 10. Let the whole mixture simmer for 10 minutes on low flame till the gravy becomes thick.
11. Sprinkle some caraway seeds and coriander leaves on top.
12. Serve hot Kashmiri Dum Aloo with roti’s, naan or rice.

Notes:

• If you would like to make less spicy then use small amount of chili powder and ginger powder.
• You could be use baked potatoes instead of frying potatoes.
• If the potatoes are small, you don’t need to halve them.

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