03/09/2024
Kashmiri Dum Aloo is a popular dish from the Kashmir region of India. It's made with baby potatoes cooked in a flavorful yogurt-based gravy. Here's a traditional recipe:
Ingredients
• Baby potatoes: 500 grams
• Mustard oil: 4 tablespoons (or any cooking oil)
• Yogurt: 1 cup (whisked)
• Fennel powder: 1 teaspoon
• Ginger powder: 1 teaspoon
• Tathastu Red chili powder: 1 tablespoon (preferably Kashmiri red chili for color)
• Tathastu Garam masala: 1 teaspoon
• Tathastu Asafoetida (hing): A pinch
• Tathastu Cumin seeds: 1 teaspoon
• Tathastu Cloves: 3-4
• Cinnamon stick: 1 inch
• Bay leaf: 1
• Salt: to taste
• Water: 1.5 cups
• Fresh coriander: For garnish (optional)
Instructions
1. Prepare the Potatoes:
o Wash and peel the baby potatoes. Prick them all over with a
fork to help them absorb the flavors.
o Heat oil in a deep frying pan. Fry the potatoes until they are golden brown and crisp on the outside. Set aside on a paper towel to drain excess oil.
2. Make the Gravy:
o In the same pan, remove some of the oil, leaving about 2 tablespoons. Add Tathastu cumin seeds, cloves, cinnamon, and bay leaf. Sauté until fragrant.
o Lower the heat and add asafoetida. Then add the whisked yogurt, stirring continuously to prevent curdling.
o Mix in fennel powder, ginger powder, red chili powder, and salt. Cook the mixture on low heat, stirring often, until the oil starts to separate from the masala.
3. Cook the Potatoes:
o Add the fried potatoes to the gravy, stirring well to coat them with the spice mixture.
o Pour in the water and bring the mixture to a boil. Lower the heat, cover, and let it simmer for about 15-20 minutes, allowing the potatoes to absorb the flavors and the gravy to thicken.
o Finally, sprinkle garam masala and mix well.
4. Serve:
o Garnish with fresh coriander if desired.
o Serve hot with steamed rice or naan.
Enjoy your delicious Kashmiri Dum Aloo with the purity of Tathastu Spices.
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