Dum Aloo is the most popular potato dish served in North Indian restaurants. This recipe originated from Kashmir, the north most part of India. Dum is a technique in which food is cooked under low pressure. Kashmiri Dum Aloo recipe uses a hybrid approach, a little bit of pressure cooker and a little bit of low pressure.
|Preparation Time:||60 minutes|
|Baby Potatoes||500 Gm|
|Fresh Coriander Leaves||1/4 cup|
|Grated Ginger||1 tbsp|
|Cinnamon Stick||1 inch|
|Nutmeg (optional)||A pinch|
|Cumin Powder||1 tsp|
|Red Chilli Powder||1/2 tsp|
|Deghi Mirch (optional)||1 tsp|
|Coriander Powder||1 tbsp|
|Fennel Seeds Powder||1 tsp|
|Turmeric Powder||1/2 tsp|
|Garam Masala||1 tsp|
|Vegetable Oil||2 tbsp|
- Cook potatoes in pressure cooker and turn off the heat on the first whistle. The idea is that the potatoes should be parboiled but not soft. Peel them when they are cold enough to handle.
- Stir fry them in a tbsp of oil in a nonstick pan till they are golden brown. Actually they should be deep fried but I just stir fry to reduce the oil in the dish.
- Peel and grate ginger finely.
- Heat the remaining oil in a wok and add cinnamon stick, cloves, cardamom and bay leaves and fry for a few seconds. Add the grated ginger and cook till ginger starts to brown.
- Whisk the yogurt and add red chilli powder, cumin powder, coriander powder, fennel powder, turmeric powder and cashew powder.
- Add the yogurt mixture to the wok and keep stirring. It will thicken because of the cashews. Add a little water and keep cooking till it boils.
- Add deghi mirch, salt and garam masala. Mix well. Reduce the heat and add the stir fried potatoes.
- Cover it tight and cook for 10 minutes on very low heat. Oil will separate and come on top. Add a little water if it’s too thick. Turn off the heat and serve it hot. Garnish it with coriander leaves if you like.
- If you don’t have all the fragrant spices like cinnamon, cloves, bay leaves and cardamom, it’s ok. These spices add a lot of fragrance to the dish but don’t stop if you are missing one or two of these.
- Deghi Mirch is used to give red color to the dish. You can skip it if you don’t have it.