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Today I will be sharing with you a delicious Kashmiri potato recipe which is a cult favorite for almost any Indian vegetarian dish lover. Aloo Dum (slowly cooked marinated baby potatoes in a spicy gravy) can be cooked in lot of different ways. I have already shared with you 1 Aloo Dum recipe (Baby Potatoes curry with Green peas & coriander leaves) earlier. Check that out if not already.
This preparation is what a spicy food lover’s paradise looks like. This may not be an everyday dish, but you can definitely prepare it on special occasions / festivals and impress your guests.
You can serve Kashmiri Aloo Dum with fried rice / veg biriyani / kulcha / nun / puri.
Lets get started !!
Preparation Time : 10 minutes
Clean baby potatoes well under running water. Take a pressure cooker. Add all the baby potatoes, a pinch of salt and 1 cup of water. Close the lid of the cooker and wait for 2 whistles in medium flame.
When the pressure releases, take a paper towel wrapped plate. Take out the potatoes from the cooker and let them cool down until you can touch them. Now peel off the skin from all the potatoes. Remove the paper towel gently.
Poke the potatoes carefully with a fork in some places (do not break them). Marinate the baby potatoes with a pinch of salt, a pinch of turmeric powder, a pinch of red chilli powder and few drops of oil. Meanwhile you can prepare other ingredients.
Cooking Time : 20 minutes
- Baby potatoes – 15, peeled and marinated
- Yogurt – 4 tablespoon
- Tomato – 1 large, roughly chopped
- Onion – 1 medium, roughly chopped
- Garlic – 4 cloves, roughly chopped
- Ginger – 2 inch, roughly chopped
- Cashew nuts – 8 to 10
- Green chilli – 4, slitted
- Caraway seeds (Shah Jeera) – 1/2 teaspoon
- Dry fenugreek leaves (Kasuri methi) – 1 tablespoon, crushed
- Fresh coriander leaves – 1 tablespoon, finely chopped
- Whole spices – 4 cloves, 2 green cardamoms, 2 tiny cinnamon sticks
- Turmeric powder – 1/2 teaspoon
- Kashmiri red chilli powder – 2 teaspoon
- Red chilli powder – 1 teaspoon
- Coriander & Cumin powder – 1/2 teaspoon each (optional)
- Salt – as per taste
- Oil – 5 to 6 tablespoon (I used refined soyabean oil)
- Heat oil in a wok. When the oil heats up, add the whole spices. Stir and wait a few seconds.
- Add chopped onions. Stir fry until they turn translucent.
- Add chopped ginger and garlic. Stir until the onions turn golden brown.
- Add cashew nuts. Stir until the cashew nuts are slightly roasted.
- Add chopped tomatoes. Keep stirring until the tomatoes become soft. Turn off the flame. Remove the mixture from the wok and let it cool down. Once it cools, use a blender to get a smooth paste of the mixture. (Do not add any water)
- In the meantime, in the same oil add marinated baby potatoes. Saute them until the potatoes turn golden on all sides. Once done, take them out in a bowl.
- In the remaining oil, add caraway seeds. When they begin to splutter, add the paste mixture prepared in step 5. Lower the flame to medium. Keep stirring for 5 minutes.
- Next add Kashmiri red chilli powder, red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste. Mix and stir until the spices start releasing oil.
- Add yogurt. Stir and mix with the spices.
- When the yogurt is completely mixed with the spices, add 1 cup of warm water. Give it a stir. Next place the fried baby potatoes into the gravy. You may add little more warm water if the gravy looks too thick. Cover the wok with a lid and let it cook in medium flame.
- When the gravy starts to thicken add green chillies and crushed dry fenugreek leaves. Gently stir and cover with the lid. Wait until the potatoes are completely cooked and the gravy reaches a thick consistency.
- Turn the flame off. Garnish with chopped coriander leaves.
Serve Kashmiri Aloo Dum hot as a side dish with fried rice / veg biriyani / kulcha / nun / puri / any other rice or bread of your choice.