Kashmiri Dum Aloo for ICC

What would you call a gravy that has potatoes simmered in a creamy gravy with the right dose of Indian spices? I would call it ‘Heavenly’ or in simpler terms –‘Kashmiri Dum Aloo’.

This month for Indian Cooking challenge, Srivalli choose ‘Kashmiri Dum Aloo’.I had tasted this just once and remember it to be very creamy and flavorful and I can still recollect enjoying it with some hot butter naan- An absolute delight to the taste buds.

Srivalli choose this recipe from Indian food .The gravy that I had savored earlier was very creamy so I chose to make it a little rich. Moreover, Mister prefers gravies that are thicker.

So this morning when most of them had already posted the challenge. I was rummaging the net for recipes. I found this version at Mansi’s blog. Hope Srivalli doesn’t mind me cooking up another version.

The procedure is pretty simple and has a few pre-preparations that can be made ahead. I used the big variety of potato as I don’t get baby potatoes around here and also I chose not to deep fry them. I took only half an hour to get this dish ready! When the potato is marinating you can blanch and puree the onion, almonds and tomato.

So here is the creamy Kashmiri Dum aloo…..

I used:

Potato- 1 large
Tomato – ½ [of a large one]
Onion- 1
Almonds- 10
Yogurt- 1 cup
Chilli powder -1 ½ teaspoons
Fennel powder – 1 teaspoon [Dry roast fennel seeds and powder]
Ginger powder- 1 teaspoon
Cardamom seeds from 2 pods
Cloves- 2
Bay leaf – 1
Grated garlic- 1 teaspoon
Kasuri methi -1 teaspoon
Oil- 2 teaspoons
Salt to taste
Coriander leaves to garnish

Step-by-step procedure

Peel onion , roughly chop it and microwave with a little water for 2 minutes. Cool and puree.

Similarly, microwave tomato for 2 minutes with a little water. Cool, remove the peel and puree.

In a microwave safe bowl put in almonds in water and microwave for 2 minutes. When it is cool, remove the skin and make a paste with a little water.

Peel and chop potato into chunks and microwave for 8 minutes with enough water. The potato must just be cooked and not mushy. [It is better to under cook the potato]. Drain water and pierce the potato cubes with a fork / tooth prick.

In a bowl take yogurt, chilli powder, cardamom, ginger powder, fennel powder and mix well.

Put in the potato cubes and let it marinate for 15 minutes.

Heat oil in a wok and put in bay leaf and cloves.

After a minute add the onion paste, grated garlic and sauté for 2 minutes.

Put in the tomato puree and mix well.

Add the almond paste and stir. Simmer for 2 minutes.

Put in the yogurt-potato mixture and add salt. Mix well. Add water if needed.

Cover and simmer for 15 minutes. The potato will soak up the spices from the gravy.

Remove the lid and add kasuri methi. Mix well and remove from flame.

Serve hot garnished with coriander leaves.

Perfect with Chapatti/ Phulka/ Roti/ Naan.

My notes:

Use baby potato if they are available. Also deep frying the potato enhances the taste of the dish. Pierce the baby potatoes and soak them in salted water for 10 minutes.Deep fry them and put into yogurt mixture to marinate and follow the recipe as above.
Cashew can also be added along with almonds to make a paste. Or cashew paste can be used instead of almond paste.
To make it richer you can also add milk / cream instead of water in step 11
In the last step you can also add a teaspoon of garam masala along with kasuri methi.

Bon Appetit…

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22 thoughts on “Kashmiri Dum Aloo for ICC”

Seduce Your Tastebuds…

Seduce Your Tastebuds…

22 thoughts on “Kashmiri Dum Aloo for ICC”

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