Kashmiri Dum Aloo (also spelled as Dam Aloo) or Alu Dum belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices and curd. Dum Aloo is a popular recipe cooked throughout India.
Serves – 4
Ingredients for Kashmiri Aloo Dum Recipe
- Baby potatoes – 500 gms(15-16)
- Cinnamon stick
- Cardamom- 2
- Cloves – 2-3
- Shai jeera (powdered) – 1 tbsp
- Ginger garlic paste – 1 tsp
- Turmeric powder – 1 tsp
- Kashmiri chilli powder – 2 tsp
- Cumin powder – ½ tsp
- Garam masala powder – 1 tsp
- Curd – ½ cup
- Tomato Р1 (pur̩ed)
- Cashew paste – 2 tbsp
- Salt- to taste
- Oil – to fry the potatoes + 2 tsp
- Coriander leaves (chopped) – ½ cup
Procedure for preparing Kashmiri Aloo Dum
Peel the potatoes, prick it with a fork and put them in salt water for 15-20 minutes.remove from water and pat dry the potatoes.
Meanwhile Heat a kadhai/wok with oil and then fry these potatoes till golden brown.Mix curd and kashmiri chilli powder in a bowl and keep aside.
Heat 2 tsp oil in a kadhai and then add the fennel seeds powder, cinnamon,cardamom and cloves and sauté, then add ginger garlic paste .Sauté for 2 minutes and then add turmeric powder , garam masala, and cumin powder .Sauté for a few seconds and then add the curd-chilli powder mix along with the tomato purée, salt and cashew paste. Mix well. Add the fried potatoes to it and allow the potatoes to cook in the gravy. Once the potatoes are done, check seasoning and remove from fire. Garnish with chopped coriander leaves.