Kashmiri Dum Aloo. (Amar D. Gupta | Siliconeer)
A perennial favorite of all vegetarians, this curry made with potatoes is on every top restaurant’s menu. Chef Sanjay Patel shows how to make it at home.
- 1 lb. baby potatoes
- 1 tbsp Kashmiri red chili powder or deghi mirch
- 1 tbsp fennel seeds powder
- ½ tbsp ginger powder
- 4 to 5 tbsp yogurt, beaten
- ¼ tsp asafetida
- 2 black cardamoms
- 1 in. cinnamon
- 2-3 cloves
- 3-4 peppercorns
- 1 tsp caraway seeds
- 2 tbsp oil
- 1½ cup water
- salt to taste
- caraway seeds for garnishing
Wash the potatoes well. Half boil and prick them with a fork. If the potatoes are small, you don’t need to halve them.
Heat oil in a kadai. Deep fry the potatoes till crisp and browned.
In a separate pan or kadai, heat 2 tbsp oil. Fry the caraway seeds.
Lower the flame & add asafetida and red chili powder. Add 2 tbsp water and let the mixture cook for a minute.
Add the beaten curd and give a boil to the mixture for a minute.
Now add whole spices, fried potatoes, ginger powder, and fennel powder.
Mix well and add 1½ cup water and some salt. Cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.
Sprinkle some caraway seeds on top and serve hot with rotis, naan or rice pilaf.