Kashmiri dum aloo is a rich and flavorful vegetarian dish from the beautiful valley of Kashmir in India . Celebrated for its deep, aromatic spices and the unique 'dum' cooking technique, which involves slow cooking potatoes in a sealed pot, it occupies a special place in Kashmiri festivities. This exquisite recipe is cherished by vegetarians and non-vegetarians alike.
So, let's get cooking. Gather the following ingredients To prepare this dish, you need 500 grams baby potatoes, three tablespoons mustard oil, a pinch of asafoetida (hing), one teaspoon cumin seeds, two teaspoons fennel powder, one teaspoon ginger powder, one-half teaspoon turmeric powder, two teaspoons Kashmiri red chili powder for color, one cup beaten yogurt, salt to taste, and fresh coriander leaves for garnishing. Preparing the potatoes Begin by thoroughly washing the baby potatoes.
Next, boil them until they are tender but still firm, ensuring they do not become overly soft or mushy. After boiling, carefully peel off the skins. Using a fork or toothpick, prick holes all over each potato.
This crucial step allows the potatoes to deeply absorb the flavors during the cooking process, enhancing the dish's overall taste. Spicing it up Heat mustard oil in a thick-bottomed pan until it reaches its smoking point; this removes any bitterness from the oil. Reduce the heat to medium-low and add asafoetida and cumin seeds.
Once they start to splutter, add fennel powder, ginger powder, turmeric powder, and red chili po.
