Step by Step to make Dum Aloo
Pierce through the small potatoes using a fork. Soak in water mixed with salt.
Drain and heat a pan with oil. Deep fry the potatoes and remove to a kitchen paper.
For the marinade, mix the curds/yogurts along with ginger powder, cardamon powder, fennel powder.
Mix the fried potatoes to the masala and keep it aside.
Keep the potatoes aside for 10 mintues
Heat a pan with oil, add the clove powder, hing.
Then add hot water and bring to boil.
Add the marinade along with potatoes to the boiling water.
Allow it to cook on high for couple of minutes.
Take the dough and closely cover the lid with the pan. This makes sure the alo gets cooked in Dum.
Kashmiri Dum Aloo
Making with dum:
This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its own juices.
For the Marinade:
Baby potatoes / even small potatoes – 1 Kg
Kashmiri red chillies – 3-4 nos roasted and powdered
Fresh yoghurt – 2 1/2 cups (must not be sour)
Ginger powder – 1 tsp
Fennel/aniseed powder – 1 tbsp
Cardamom powder – 1/2 tsp
For the Masala:
Mustard oil – 4 tbsps
Cloves roasted and powdered – 6
A pinch of asafetida
Vegetable/ canola/ sunflower cooking oil to deep fry potatoes
Cumin seeds, – 1 tsp, roasted gently and ground into a powder
Garam masala – 1 tsp
Salt to taste
A cup of firm dough made from flour and water
Oil for deep frying the potatoes.
Method to prepare:
Wash the potatoes well and poke all over with a fork. Then soak in water for 20 minutes. You can mix a tsp of salt to the water you are going soak the potatoes.
Heat a pan with oil for deep frying, Then reduce to medium flame and roast all the potatoes till golden in colour. Drain on a kitchen towel and keep aside
Make a paste of curds/yogurt, chili powder, ginger, cardamom and fennel powders. Then add the potatoes well with this paste and keep it aside.
Heat the mustard oil in another pan, add the clove powder and asafetida and mix well.
Then add a half cup of hot water and salt to taste and bring to a boil.
To this mix, add in the potato-yoghurt mix, stir thoroughly and cover.
To do the dum, seal the edges of the pan’s cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes.
Serve hot with Chapatis or Naan
To all my ICC members, please link your Kashmiri Dum Aloo post to Mr. Linky.