Aloo or potatoes in any form is comfort food, though they are full of carbs. When I had to pick the third state for the Blogging Marathon #118 event, it was not hard as I had the option for Jammu and Kashmir. Kashmiri dum aloo, a Kashmiri delicacy - always a super hit in my home was an easy choice. And tasty too. Yogurt based curries are very common throughout India. The spices and the procedure of making make a lot of variation in the different tastes across different cuisines. In the Kashmiri style, baby potatoes are cooked, then deep-fried, and simmered in spicy yogurt gravy. Heavenly!
Traditionally, it is made without onion or garlic. In this recipe, I have included onions as we like this version too. Also, I didn't deep fry the baby potatoes. Managed to bring that effect by shallow frying them. But the taste is equivalent to that of the deep-fried version. The Kashmiri chilli powder gives a great color to the food and doesn't make it very spicy hot. The aroma of fennel and the chilli powder fills the entire home inviting everyone to the table. This curry can be made as a gravy or as a dry curry. If you are planning to make it as a dry gravy, do not add water in the final step. Just cook the curry, till the yogurt dries and completely coats the potatoes. Kashmiri dum aloo is served with rice, but it tastes great with chapathi or naan too.
I am posting this recipe for Blogging marathon #118 under the category Pick 3 states and one recipe from each state. This post is for the state of Jammu and Kashmir. Check here to know what others are making.
Baby potatoes - 25 or 26
Yogurt - 1.5 cups
Onions - 1/2 cup, diced (optional)
Salt - 2 tsp
Fennel - 1 tbsp, crushed or powdered
Cumin / shahjeera - 1 tsp
Turmeric - 1/2 tsp
Kashmiri chilli powder - 2 tbsp
Ginger powder - 1 tbsp
Coriander powder -1/2 tsp (optional)
Asafoetida - 1/8 tsp
Oil - 4 -6 tbsp
Cayenne - 1/2 tsp (optional)
Cardamom - 2
Cloves - 3 or 4
Kashmiri chili/byadige chili - 2 or 3
Black cardamom - 1
Wash and cook the potatoes till fork tender with 1/2 tsp salt. Drain, peel, and poke with a fork a couple of times making sure not to break or mash the potatoes.
Heat about 4 tbsp of oil. Add the potatoes and slowly shallow fry them till crisp, taking care not to break or smush them. Keep aside.
Add 1.5 tsp salt, fennel powder, ginger powder, turmeric powder, coriander powder(if using) to the yogurt and whisk to a smooth consistency. Keep it aside.
Heat 2 tbsp. oil, add cardamom, dry Kashmiri chilli, cumin/shah jeera, asafoetida, cloves, black cardamom, and fry for a minute. Add the onions and sauté till translucent. Add the cayenne and Kashmiri chilli powder and continue cooking for a minute.
Add the yogurt mix and cook for a minute with stirring. Then add the potatoes, cook for a minute.
Add a cup of water, check salt according to your taste. Cover and cook for 10 minutes on a medium flame.
Switch off the flame. Transfer to a serving bowl, garnish with cilantro.
Serve with rice or roti.