Kashmiri dum aloo
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Small potatoes fried and slow-cooked in a red gravy of curd, Kashmiri chilli, fennel and dry ginger, without onion or garlic.
Region: Kashmir valleyOccasion: Festive and everyday meals, especially in Kashmiri Pandit homesTime: 50 minServes: 4Vegetarian
Ingredients
- 500 g small potatoes
- Mustard oil for frying
- A pinch of hing
- 4 cloves, 3 green cardamoms and 1 black cardamom
- 2 tbsp Kashmiri red chilli powder
- 1 cup curd, whisked
- 2 tsp fennel powder
- 1 tsp dry ginger powder
- ½ tsp garam masala
- Salt to taste
Method
- Boil the potatoes until just done, peel them and prick all over with a fork.
- Deep-fry them in mustard oil until golden brown. Drain.
- In 2 tbsp of the oil, add hing and whole spices. Add the chilli powder mixed with a little water and stir for a minute.
- Add the curd slowly, stirring, then fennel, dry ginger, salt and 1 cup water.
- Add the fried potatoes, cover and cook on low heat (dum) for 15 minutes until the gravy is thick and the potatoes have soaked it up.
- Sprinkle garam masala and serve with rice or roti.
History
This Kashmiri version of dum aloo uses the Pandit spice trio of Kashmiri chilli, fennel and dry ginger, and leaves out onion, garlic and tomato.
Significance
Dum olav, as it is called in Kashmiri, is a fixture of Pandit feasts and a popular dish across India in its Kashmiri style.