(Above): Kashmiri Dum Aloo. [Photo: Amar D. Gupta | Siliconeer]
A perennial favorite, this potato dish is featured on every top North Indian 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 caraway seeds on top and serve hot with rotis, naan or rice pilaf.