Kashmiri Dum Aaloo
A delicious gravy dish made with small, baby potatoes cooked in a spicy and rich gravy made with selected herbs,spices, nuts and dairy. Serve with roti/parantha/pulav.
Equipment
- Air Fryer or Pan for frying
- Pan for cookig the gravy
- Mixer Grinder for making the spice mix, cashew paste etc
- Spatula
- Fork or toothpick
- Knives and Cutting Board
Ingredients
- 750 gm Small Potatoes
- 3-4 Dry Kashmiri Red Chillies
- 1 tbsp Fennel Seeds (Saunf)
- 1 tbsp Coriander Seeds
- 2 tsp Cumin Seeds
- 3-4 Cloves
- 2 tbsp Mustard Oil
- 2-3 Chopped Green Chillies
- ½ tsp Onion Seeds (Kalonji)
- 3 Medium-Sized Tomatoes; chopped
- ½ tsp Turmeric Powder
- 1 tbsp Kasuri Methi
- 1 Pinch Garam Masala
- 50 gm Fresh Cream
- 50 gm Yoghurt
- 8-10 Cashews; soaked in water for about 30 minutes
- Salt; to taste
- Oil for frying the potatoes
- 1-1½ Cups Water
Instructions
- Wash the potatoes.
- Heat water in a saucepan. When the water comes to a boil, add the potatoes. Cook them till they are 80% done. Peel them if you like. If the skin is tender, you can leave it.
- Take them out and let them dry.
- Once they dry, deep fry them till they are golden brown. If you are using an air fryer, rub oil on the potatoes and air fry them at 200 deg C for about 15-17 minutes.
- While the potatoes are frying, prepare a spice mix by roasting Kashmiri red chillies, coriander seeds, 1 tsp of cumin seeds, fennel seeds and cloves on medium heat.
- When the spices start releasing a nice aroma, turn off the heat and transfer these spices to a mixer grinder jar. Once they cool a bit, grind them to a fine powder.
- Heat mustard oil in a pan. Add 1 tsp of cumin seeds and onion seeds.
- When the cumin seeds start crackling, add chopped green chillies. Fry them on medium heat for 10-12 seconds.
- Add the prepared spice mix, followed by adding chopped tomatoes.
- Add salt. Lower the heat. Cover the pan with a lid and cook for about 5-8 minutes or till the tomatoes become soft and mushy.
- Whisk together yoghurt and fresh cream. Add it to the cooked tomatoes.
- On medium heat, cook this mixture, mixing and stirring it continuously.
- Add turmeric powder, kasuri methi and garam masala.
- Prick holes using a fork or toothpick into the fried potatoes.
- Add the potatoes to the gravy.
- Add about 1 Cup of hot water. Mix everything. Cover the pan with a lid and cook on medium heat for about 10 minutes. Mix in between with a spatula so that the gravy doesn't stick to the base.
- After 10 minutes, add cashew paste (Cashew paste is prepared by grinding the soaked cashews with a few spoons of water).
- Mix everything. Dum Aaloo is ready to be served. Serve it with plain rotis/paranthas or pulav.