Kashmiri Dum Aloo (Potatoes in Yogurt Gravy)

Love how rich and diverse Indian culture is. And this diversity in culture brings in diversity in food as well. There is a big range of food and cooking styles in India. It is so different and varied across all the states in India. Did you know we have about 40,000 varieties of rice in India? We also have numerous potato varieties and so are the dishes prepared from it.

Love how rich and diverse Indian culture is. And this diversity in culture brings in diversity in food as well. There is a big range of food and cooking styles in India. It is so different and varied across all the states in India. Did you know we have about 40,000 varieties of rice in India? We also have numerous potato varieties and so are the dishes prepared from it.

From the sweet, creamy and tangy Dum Aloo from Kashmir, to the Aloo ka madra (potato in yogurt) in Himachal, to Zeera Aloo from Punjab, we have so many ways right in the North. Bengalis use potatoes extensively in their stews to the Curry leaf tempered potato masala we love in our beloved Masala Dosas, the choices are endless.

I recently had some beautiful Pahadi (the hill variety) that mum had grown. They are supposed to low in starch and hence healthier. I decided to make a beautiful Dum Aloo gravy to honor such a beautiful and organic produce. Here’s my recipe, hope you love it.

Kashmiri_Dum_Aloo_with_Pooris
Kashmiri Dum Aloo with Pooris

PREPARATION TIME: 5 minutes
COOKING TIME: 25 minutes
SERVINGS: 4-5 people
DIFFICULTY SCALE: Medium

INGREDIENTS: 

  1. Baby potatoes (Chotte Aloo) – 1 bowl
  2. Onion (Pyaz) – 1, large
  3. Tomatoes (Tamatar) – 4, medium
  4. Curd (Dahi) – ½ cup
  5. Cumin seeds (Zeera) – 1 teaspoon
  6. Red chilli powder (Lal mirch powder) – 1 teaspoon
  7. Corriander powder (Dhaniya powder) – 2 tablespoons
  8. Bay Leaf (Tej Patta) – 1
  9. Cinnamon stick (Dalchini) – 1
  10. Black Cardamom (Badi elaichi) – 1
  11. Green Cardamom (Choti elaichi) – 1
  12. Garam Masala – ½ teaspoon
  13. Kasoori Methi – 1 teaspoon
  14. Coriander Leaves – a handful
  15. Vegetable oil – 1.5 tablespoons
  16. Salt – to taste

UTENSILS/EQUIPMENT:

  1. Pressure Cooker
  2. Mixer grinder
  3. Non stick Kadhai
  4. Colander

RECIPE:

  1. Add all the baby potatoes in a pressure cooker. Add enough water to submerge the potatoes and close the lid and place the cooker on high heat. Allow two whistles and keep it aside till the steam releases.
  2. Once the steam is released, place the boiled potatoes in a colander. Once they have cooled, remove the peels and keep them aside.
Boiled_Potatoes
Boiled Potatoes

3. Grind the onion and make a smooth paste from it. Similarly, wash the tomatoes and make a smooth paste.
4. In a non-stick kadhai/wok, add 1.5 tablespoons of cooking oil and add in the whole spices – cardamoms, bay leaf, and cinnamon stick.

Spices_in_oil
Spices in oil

5. Once they turn fragrant, add in the cumin seeds and add in the onion paste once they crackle.
6. Cook the onion paste on low heat till it turns brown and add in the tomato paste to the wok.

7. Cook the tomato paste till the oil starts separating. Keep stirring constantly.

Tomato_Paste
Tomato Paste

8. Add in the dry spices – red chili powder, coriander powder, and salt.

Spices_in_tomato_puree
Spices in tomato puree

9. Once the spices are mixed well, add in the curd. Mix well for 2 minutes or so.
10. Add in the boiled and peeled baby potatoes to the gravy.

Add_in_potatoes
Add in potatoes

11. Add a cup of hot water to the gravy and cover the lid of the wok.
12. Let the gravy simmer for 7-10 minutes.
13. Once done, add in some garam masala and Kasuri Methi (dried fenugreek leaves).

Garam masala_Kasuri methi
Add garam masala and Kasuri methi

14. Garnish with fresh coriander leaves and serve with Pooris or Parathas.

Garnish_corriander
Garnish with corriander

 

I made Amaranth Leaf Pooris and Hing (Asafetida) Pooris along with it and it tasted amazing. 🙂

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3 Comments Add yours

  1. dpranita583 says:

    Beautiful way of performance.

    1. Nisha Sharma says:

      Thank you😄

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