Dum Aloo Kashmiri: A Flavorful Potato Delight from the Valley

Introduction:

Dum Aloo Kashmiri, a culinary gem from the beautiful region of Kashmir, is a dish that tantalizes taste buds with its rich blend of aromatic spices and creamy texture. This vegetarian delight features baby potatoes cooked to perfection in a spicy and flavorful gravy. If you're ready to experience the royal taste of Kashmiri cuisine, follow this step-by-step guide to prepare Dum Aloo that will transport you to the enchanting valleys of the Himalayas.

SOURCE

Ingredients:

For the Dum Aloo:500g baby potatoes, parboiled

1 cup yogurt, whisked

2 large onions, finely chopped

2 tomatoes, pureed

1/4 cup cashew nuts, soaked in warm water

1/4 cup melon seeds

1/4 cup fresh cream

2 tablespoons ginger-garlic paste

1 teaspoon fennel seeds (saunf)

1 teaspoon cumin seeds

2 green cardamom pods

2 cloves

1 cinnamon stick

1 bay leaf

1 teaspoon turmeric powder

1 tablespoon Kashmiri red chili powder

1 teaspoon ground fennel powder

1 teaspoon garam masala

Salt to taste

Fresh coriander leaves for garnish

For the Dum (Slow Cooking):

2 tablespoons ghee (clarified butter)

1/4 cup milk

Saffron strands soaked in warm milk (optional)

Instructions:

Prepare the Potatoes:

Parboil the baby potatoes until they are slightly tender. Peel the skin and prick them with a fork.

Prepare the Cashew and Melon Seed Paste:

Grind soaked cashew nuts and melon seeds into a smooth paste.

Sauté the Onions:

Heat oil in a pan and add cumin seeds, fennel seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf.

Add finely chopped onions and sauté until they turn golden brown.

Create the Base:

Add ginger-garlic paste and cook until the raw aroma disappears.

Stir in tomato puree and cook until the oil separates from the masala.

Add Spice and Cream:

Add turmeric powder, Kashmiri red chili powder, ground fennel powder, and salt. Cook the masala until it releases a rich aroma.

Mix in the cashew-melon seed paste, whisked yogurt, and fresh cream. Cook until the gravy thickens.

Introduce Potatoes:

Add the parboiled and pricked baby potatoes to the gravy. Ensure they are well coated with the masala.

Dum Cooking:

In a separate pan, heat ghee. Add garam masala and let it sizzle.

Pour this tempering over the potatoes. Add milk (and saffron-infused milk if using).

Cover the pan with a tight-fitting lid and let it cook on low heat (dum) until the potatoes are tender and absorb the flavors.

Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot Dum Aloo Kashmiri with steamed rice or Indian bread like naan or roti.

Dum Aloo Kashmiri, with its exquisite blend of spices and creamy texture, is a dish fit for a royal feast. Delight your palate with the authentic flavors of Kashmir as you savor the richness and warmth of this iconic dish.