Kashmiri Dum Aloo

There are two maniacs in my home, me and my husband. Me a paneer maniac and he is a potato maniac. Besides that potatoes are one thing that are available in abundance in Stockholm as well. To kill two birds with one arrow, I keep trying variations of potato dishes. Here is one them. No need to mention that the potato maniac absolutely loved it.

Ingredients:

• Baby potatoes-12
• Yogurt – 3/4 cup
• Kashmiri red chili powder – 2.5 tsp
• Cream- 1.5 tbsp(optional)
• Fennel powder/Saunf – 4 tsp
• Asafoetida /hing – 1/4 tsp
• Ginger powder/saunth – 1.5 tsp
• Coriander powder – 2 tsp
• Cumin Seeds -1/2 tsp
• Garam masala powder – ½ tsp
• Salt-to taste

Tempering:

• Cloves – 2
• Green cardamom – 4
• Cinnamon – 1/2 inch
• Bayleaves – 2
• Pure ghee – 2 tbsp
• Cooking oil – 2 tbsp+to deep fry

Method:

1. Wash potatoes and par boil in an open pan. Add some salt to the water. I was  in a hurry so I microwaved them 🙂
2. Peel the potatoes (optional ) and prick them well with a fork. This will help the potatoes to absorb all the flavours and spices.
3. Deep fry the potatoes till they are golden brown in colour.
4. Drain on an absorbent paper and set aside.
5. In a small bowl, take 1/4 cup water and add kashmiri chili powder and asafoetida.
6. Heat ghee and oil in a heavy bottom pan.
7. Add cloves, green cardamom, cinnamon, bay leaves, cumin seeds. Let them sputter and the chili paste.
8. Saute for few seconds.
9. In a separate bowl, take whisked yogurt and add fennel powder, dry ginger powder, coriander powder and mix. Add this mix to the pan and saute for few seconds.
10. Add 3 cups of water and salt. Keep stirring while it boils.
11. When water start boiling add the fried potatoes, cream and mix.
12. Cover the pan with a lid and simmer for approximately 20 minutes. Keep stirring in between.
13. When the gravy thickens and the oil starts separating, your Dum Aloo is done.
14. Now add garam masala, and garnish with fresh coriander.