Kashmiri Dum Aloo is one of the most preferred vegetarian curries. Baby potatoes are deep fried and cooked in a vibrant and spicy yoghurt based curry with a blend of spices and kashmiri chillies that pairs well with any Indian flat bread.
Moving towards the northern tip of India is Jammu and Kashmir, a beautiful and princely state, commonly called as J and K. It is located mostly in the Himalyan mountains and shares borders with the states of Himachal Pradesh and Punjab to the south.
This state consists of three regions, Jammu, the Kashmir Valley and Ladakh. Jammu is the winter capital while Srinagar is the summer capital. The beautiful mountain scapes with snow, the many historical shrines and the adventurous Leh region summarizes this beautiful state in short.
Coming to the cuisine of Jammu and Kashmir, it is different, lip smacking and mesmerising. The spices used in abundance are red chillies, dry ginger, saunf and clove. Though, majority of the people are non-vegetarians, the few vegetarians are from the Brahmin cult and they follow a strict no onion garlic diet. Thus, it is a blend of both kind of individuals, both the meat eaters and the vegetarians.
Today, this post is part of Shhhh secret group challenge and I was paired with Archana of The Mad Scientists Kitchen. She has a wide range of tasty recipes from salads to desserts. Do check her blog.
The secret ingredients given to me were curd and cardamom and I prepared the Kashmiri Dum Aloo. It was delicious and paired well with roti. I referred Sanjeev Kapoors book for this Kashmiri cuisine. It is an authentic dish without onion and garlic. I would like to state the fact that since we do not like very hot, I reduced the red chilly powder and red chilly.
Kashmiri Dum Aloo
Kashmiri Dum Aloo is a popular side dish that is spicy and vibrant in colour. Baby potatoes are fried and cooked in a spicy curd based curry.
- 250 grams baby potatoes
- oil for frying
For the Spice mix
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 3 cloves
- 1 inch cinnamon
- 5 green cardamom
For red chilli paste
- 6 kashmiri chilly
- 1/2 cup hot water
For Kashmiri Dum Aloo Gravy
- 2 tbsp mustard oil
- 1 teaspoon kashmiri chilli powder
- 1/2 teaspoon dry ginger powder
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 1 1/4 cup curd
- coriander leaves
Wash the potatoes, rub them well. Put fresh water and cook them for one whistle in a pressure cooker.
Soak the red chilly in hot water. After some time, make a paste of it.
Roast the spices in a low flame. When cool, grind them to a powder.
Peel the skin of the potatoes, fry them in oil and poke them with a fork.
Whisk the curds, mix the spice mix and red chilly paste into it.
Take oil in a pan, (mustard oil preferably), once it is heated, add the turmeric powder, chilly powder, asafoetida and ginger powder. Saute it, then add the curd mix to it. Mix it well, add salt and water to it.
Put the fried potatoes into it. Let cook on a low flame for ten to fifteen minutes.
Garnish with fresh chopped coriander leaves.
If you ever recreate this dish, do tag foodiejayashree on Instagram.
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