Dum aloo is one of my favorite dish but unfortunately I have made it just once and long back as my DH does not like it. Even this time while I was Cooking he was like no I don’t want that. But I promised him it won’t be that typical restaurant taste or the sweet taste generally we get when we have it in restaurants. So for this the challenge was to make it the authentic way as well as spicy. When I was reading recipes for this I found out that the typical dish is spicy and not sweet, else the general notion is it will be sweet.
I made this dish for our event at Shhh Cooking Secretly group, to cook food from the state of Jammu & Kashmir. Jammu and Kashmir the mini Switzerland of India , often referred as J&K, is divided into three primary regions Jammu, Kashmir and Ladhakh. It has long stretches of frivolous snow clad mountains, the gleaming blue water and clear skies. It is home to several valley’s and is really a paradise in itself. I had visited Jammu and Kashmir twice once to the holy shrine Vaishno Devi in Jammu and once to Patni Top. Patni Top is really beautiful, we visited in summer and it was still cold, it is said that in winter it is covered with snow. Jammu and Kashmir is the summer capital of India(check). This place has loads of apples, walnuts and the famous saffron. I can write loads on this but have to cut short.
My partner for the month was Sujata Shukla who blogs at PepperonPizza and has a wonderful collection of recipes. You can also connect with her through her facebook page PepperonPizza. She is fond of travelling and reading books. Do check out her recipes where she gives out detail step by step instructions for every recipe. I am sure you will try and bookmark a few to try like me.
So in this Shhh Cooking Secretly group we give each other 2 secret ingredients and based on that we do the cooking for the chosen theme. Then we first post the picture in the group and the fun starts, i.e. the guessing game of the secret ingredients. She gave me two versatile ingredients yogurt and turmeric and in no time I could decide that I would be making Kashmiri Dum Aloo. I gave her two secret ingredients, apple and fennel and she dished out the most delicious Kashmiri Green Apple Brinjal Curry. Do click on the link for the recipe.
So back to the recipe, for the first time I have used Kashmiri degi mirch as it is said to be less spicy and imparts colour to the dish. The recipe is very simple and fuss free, it has no Onion and garlic and easily done within minutes. Traditionally the potatoes are fried but I have shallow fried them to cut the fat. Using mustard oil is must as it gives a unique taste to the dish. My baby potatoes were a bit on the long side, as we usually get here, so I cut them into half, one can use it as is. The other reason for cutting in half is the spices get infused in it.
One can add water according to the consistency required. I wanted my gravy of dum aloo to be on thicker side so I did don’t add more water. Also keep in mind that the aloo(potato) will soak some gravy if u make ahead of time, I missed that and my gravy was almost all gone when we sat for dinner. So I added a bit more water, boiled it and added it to the gravy. It’s as per your preference. You can see pictures of both below. The original recipe is taken from here. So coming to the recipe:
- 500 gms Baby potatoes
- 3 teaspoon Kashmiri Red Chilli powder (Deghi Mirch), mixed in 2-3 tablespoon water
- 1/2 tablespoon ginger powder
- 1 tablespoon fennel powder (I prepare my by dry roasting fennel seeds and making a powder of it in a mixer or blender)
- 1 teaspoon of Cumin seeds (Jeera)
- 1 inch Cinnamon (Dalchini)
- 3 Cloves (Long/Lavang)
- 1 Black Cardamom (Badi elaichi)
- 4-5 Black peppers (sabut kali mirch)
- 1 Green Cardamom (Choti Elaichi)
- 6 tablespoons fresh full fat curd (beaten or whisked)
- 1.5 cups water
- 2 tablespoon Mustard oil for shallow frying and 2 tablespoon for making the gravy. (Try to use Mustard oil as it imparts flavour)
- Salt as required
- Some Cumin seeds for garnish
- 1/2 teaspoon Asafoetida
- Coriander for garnish
- Boil the potatoes in enough water for 1 whistle.
- If you do not have a pressure cooker, take a heavy bottom pan with enough water. Let it boil, once it comes to boil add the potatoes in it and let it cook until half done.
- The remaining half will be done while doing the gravy.
- Once the above step is done let it cool.
- Peel the potatoes and prick them with a fork. If potatoes are long or large cut them into small 1 inch cubes. I cut them into half.
- Add 2 tablespoons of mustard oil in a pan.
- Once hot, Shallow fry the potatoes on medium until light golden brown on each side. One can do deep frying too, I prefer shallow frying.
- Prepare a paste of Kashmiri Red chilli powder in 2-3 tablespoons of water.
- Add 1.5-2 cups of water in the yogurt/curd and set aside.
- In the same pan add the remaining mustard oil.
- Add asafoetida and then add the red chilli + water mixture and stir well. Be careful as it tends to splutter.
- Now add the beaten curd along with the water stirring continuously. Do not leave or else the mixture will curdle.
- Once it starts getting a boil, add the fennel powder, whole spices and ginger powder and stir well.
- Now add potatoes, salt and stir again.
- Cover the pan with a lid and let it cook for 8-10 minutes on low to medium flame.
- Ideally the Dum aloo gravy is thick, but it is as per your preference.
- Sprinkle some cumin seeds or coriander for garnish and serve it hot with Roti/Naan or Jeera Rice