Kashmiri Dum Aloo/Baby potatoes in yogurt gravy

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Kashmiri cuisine is one of the most celebrated cuisine of India.  Today's recipe of "Dum Aloo" is one of the many rich dishes of Kashmiri cuisine.
Among the many versions of Aloo Dum, today’s recipe is my favorite. A typical Kashmiri pandit food, cute baby potatoes are fried and slowly simmered in a yogurt based gravy. Makes for a great dish for rotis or flavored rice.


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Ingredients:
  1. small potatoes approx about 40 (size as shown in pic)
  2. 2 bay leaves
  3. 2 tablespoon kashmiri chilli powder
  4. 1/4 teaspoon turmeric
  5. 2 teaspoons  coriander powder
  6. 1/2 teaspoon kasuri methi/dried fenugreek leaves
  7. a pinch nutmeg powder
  8. a pinch asafoetida
  9. salt to taste
  10. 3 tablespoons oil
To Grind:
  1. 1 cup Yogurt/curd
  2. small piece ginger
  3. 1teaspoon cumin
  4. 1/2 teaspoon fennel/sombu
  5. 1/4 cup cashews
  6. 1 small green cardamom
  7. 1 small black cardamom (optional)
  8. 1 inch piece cinnamon
  9. 2 cloves
 Procedure:


1. Boil the potatoes in water and cook until tender( should not be overcooked). When cool peel the skin and prick with a fork and set aside.


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2.In a pan heat a tablespoon oil and shallow fry the potatoes until lightly browned.


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3. Heat 2 tablespoon oil in a pan add the bay leaves and then the ground masala and the turmeric, chilli, corainder powder and asafoetida.  
Sauté well until raw smell goes. Be very careful not to burn the masaka. Then add half a cup of water to reach the consistency shown.


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4. When it boils, simmer for about 5 minutes until it  oil separates.


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5.Add the roasted potatoes and simmer again for 5 minutes. Crush the kasuri methi and finally add to the gravy along with nutmeg powder.


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Serve with Rotis or any of your favorite flavored rice.


TIPS: I have used baby potatoes in this recipe but you can also use the regular potatoes cut into 4.
Kashmiri chilli powder is used but regular chilli powder can be used. Reduce quantity to 2 teaspoon in that case.
Kashmiri pandit recipe does not involve onions & garlic, saute 1/2 cup chopped onions and grind some garlic along with ginger if preferred. 

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27 comments:

  1. oh, this looks so good. love the pics much!!

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  2. Omg, seriously the picture itself tempts me a lot..wat a fabulous looking dum aloo..

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  3. delicious and droolworthy curry.
    indu srinivasan
    kattameethatheeka.blogspot.com

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  4. dum aloo looks delicious and yummy.The clicks are awesome,love the first click.I am your new follower.Please do drop at my space.
    Cheers
    Nalini

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  5. loved your dish bowl .... recipe is very nice

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  6. Bookmarking this.So flavourful and mouthwatering..

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  7. Looks very delicious..
    Even I posted Dum Aloo recipe few days back...
    I love the pics!!

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  8. Makes me drool..looks superb..bookmarked.

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  9. Looks fantastic Cilantro. I have to get some baby potatoes and make them.

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  10. Wow! Looks super delicious! :P :P

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  11. Looks very delicious and tempting.
    The photos are awesome...making me drool :)

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  12. Beautiful clicks! I'll try this recipe soon.

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  13. Creamy and delicious curry luv the preparation...

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  14. I wanted to try this for long,ur recipe is too gud...tempting me to try immediately:)

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  15. It's come out so rich and lovely...delicious!

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  16. Apt amount of gravy citing how well the potatoes might be coated.

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  17. These look so authentic. I have seen so many versions of kashmiri dam aloo, but your recipe looks the best!

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  18. When do we add the turmeric, red chillies, coriander, asafetida, salt and nutmeg? The recipe ny mentions ground masala which I'm guessing is the yogurt mixture?

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  19. Tried this recipe today. It tasted really good but I was concerned with the color. The one I made turned out much more yellow compared to the picture on the top.Mine was more like step3 even after I finished cooking it and I cooked it enough..more than instructed. I'm not sure how you got the red color unless tomatoes were added since the only other red color could have come from the chillies.that said, it still tasted good and was easy.Thanks!

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  20. Anu,
    I am sorry I missed it. I have corrected it now. You will have to add it along with the ground masala.
    Thanks for the mention.

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  21. Anu,
    Thank you again. The color comes from the kashmiri chilli powder that I used, I am not sue if you used it. Let me know.

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  22. Thanks for answering. I had Kashmiri dried chillies which I ground and used along with chilli powder.

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  23. Anu,
    I used the store bought powder which could have some food coloring and that could also be the reason for the color.

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