Dum Aloo Kashmiri~Side dish for Rotis and Rice~How to make Kashmiri Dum Aloo
Kashmiri Dum Aloo is a delectable Baby Potato Curry served with fragrant pilaf, steamed rice or flatbreads.
Equipment
- Pressure Cooker sub with Instant Pot or Open pan
- Spice Blender
- Pots and Pans
Ingredients
- 500 grams Baby potatoes
- 2.5 tsp Kashmiri chilli powder
- 1 tsp Turmeric
- 1/2 tsp Black salt
- 1 tsp Salt
- 2 Bay leaves
- 1/4 tsp Asafoetida Hing
- 3 tsp Coriander powder
- 1 tsp Fennel powder
- 1/2 tsp Cardamom powder
- 1.5 cups Tomato puree Homemade or store-bought
- 3/4 cup Yoghurt sub with vegan options if needed
- 3.5 TBSP Cashew Puree or Cream, I used the former
- 2 TBSP Oil or Ghee I used the former
Instructions
- Par boil the potatoes. Prick them all over and shallow fry or bake them till ¾ done.
- Usually these potatoes are deep fried, but we prefer to bake or toss them in very little oil
- Sprinkle black salt all over them.
- Mix the dry masalas – Kashmiri Chilli powder,Turmeric, Coriander powder, fennel powder and keep aside
- Heat oil or ghee, sauté the bayleaf and asafoetida. Now add the tomato puree and sauté for 4-6 mins
- Gently add the masalas dissolved in the water and salt and mix on low flame .
- Add a dash of yoghurt and simmer gently for 8-10 minutes.
- Add potatoes and mix well.
- Add 1/2 cup more water and bring to a simmer – about 4-6 mins
- Finish with the cream or the cashew paste, simmer for 1 more minute - and garnish with chopped coriander leaves.
- Serve hot with Roti or Rice.
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