Kashmiri Dum Aloo - Rosy aunty

Recipe by Rosy Pinto

Ingredients:

To prepare fried potatoes

250 gms baby potatoes 
1/4 tsp salt
1/4 tsp + 1/4 tsp Kashmiri chilli powder
salt to rub over boiled potatoes
oil as required to shallow fry or deep fry

To prepare the masala powder mix:
3/4 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
6 pepper corns 
2 cloves 
1 cardamom
1/2" cinnamon
small piece mace 
1/2 tsp ginger powder
1/4 tsp turmeric powder 
1/4 tsp garam masala powder

To prepare the yoghurt mixture:
100 gms yogurt /curd
4-5 Kashmiri chillies 
4 cashew nuts

To prepare the gravy:
2 tbsp oil 
pinch of hing/asafoetida powder
1/2 tsp Kashmiri chilli powder
salt to taste
1/2 tsp kasoori methi (roasted and crushed)
chopped coriander leaves for garnishing (optional)

Steps:

To prepare the fried potatoes: 


  1. Rinse and boil the potatoes with 1/4 tsp of salt until half cooked and able to peel them easily (see notes).
  2. Drain and allow to cool down.
  3. Peel and prick with a toothpick so that the masala penetrates inside while cooking. 
  4. Place them in a bowl, apply salt and chilli powder and rub it well.

  5. Heat oil in a pan.
  6. Shallow fry till they turn golden brown. 
To prepare the masala powder mix:

  1. Dry roast the whole spices for few seconds (do not let the color change)
  2. Once cooled blend into a fine powder.
  3. Add remaining powders and mix well.

To prepare the yoghurt mixture: 


  1. Whisk the yogurt till smooth and set it aside.

  2. Remove the stem and de-seed the chillies soak them in hot water for 15 minutes and grind them to a smooth paste using little water in which chillies were soaked.

  3. Soak cashew nuts in hot water for 10 minutes and grind to make a smooth paste.

  4. Add the chilli paste to whisked yogurt and mix well followed by cashew nut paste. Mix well and keep it aside.
To prepare the gravy:
  1. In a vessel, heat oil.
  2. Once hot, reduce the flame to low and add hing and chilli powder followed by masala powder mix. 
  3. Mix well and add yogurt mixture. Stirring constantly, cook for 2 to 3 minutes. 
  4. Season with salt and add 1/2 cup of water. Mix and bring it to boil.
  5. Once the oil separates, add fried potatoes. Cook covered for 10 minutes on low flame.
  6. Add roasted and crushed kasoori methi. Mix well and cover with a lid and switch off the gas.
  7. ENJOY!

Notes:

  • Instead of boiling, you can pressure cook the potatoes for 1 whistle, then peel them and deep fry.
  • Usually mustard oil is used for better flavor