Kashmiri aloo dum is one of the most famous north Indian curries and a very traditional Kashmiri dish. It’s made with baby potatoes in a spicy sweet and sower gravy.
Baby Potato – 500 grams (medium size)
Whole black pepper – 1 teaspoon
Green cardamom – 3-4
Black cardamom – 2
Black cumin seeds – 1 teaspoon
Cloves – 4 – 5 pieces
Cinnamon – 2 pieces
Ghee/Butter – 1 tablespoon
Red chilli powder – 1 tablespoon
Dried ginger – 1/2 tablespoon
Mustard oil – 2 tablespoon
Bay leaf – 2 pieces
Panch-phoron powder (Indian blended spice) – 1 1/2 tablespoon
Salt – As per taste
Preparation and cooking method of Kashmiri aloo dum:
Clean the potatoes and boil them properly. Peel off the skins after the potatoes are cooked. Then make some holes into the potatoes with toothpicks.
Put a frying pan on the oven in medium flame and add mustard oil. Once the oil is heated, fried the potatoes until golden brown. Now take another pan and heat 2 tablespoon mustard oil. After heating the oil add whole black pepper, black cardamom, green cardamom, black cumin, cinnamon, bay leaf, cloves and stir them lightly. When our black cumin is changing color then add red chilli powder and ½ cup of water and stir them lightly. After few minutes add dried ginger and panch-phoron and keep them stir for 2-3 minutes. Now add some ghee and 750ml water and keep it for boiling. When the water start boiling, then add the potatoes to the pan and cover it for 20 minutes on a high flame.
When the gravy is thick and dried to a quarter position, then put it on low flame and cook it for 5 minutes more. Then add some coriander leaves for garnishing.
Serve the hot Kashmiri aloo dum in a bowl with some paratha or roti and enjoy the taste of traditional Kashmiri gravy.
[Image Curtsey WHITNEY – Whitbits Indian Kitchen]