I have loved kashmiri dum aloo since childhood, one of my school friends (Qudsia) mom used to make it and she used to get it in lunch box and that day her tiffin was used to be mine :P. Its rare in pune to find nice baby potatoes but yestdarday on my way back from office I saw a lady selling it and I bought it immediately. The key ingredient I feel for kashmiri dum aalo is the kashmiri red chilly , dry ginger powder and fennel seeds. Lucky as I am one of my dear friend who was recently on a holiday in Kashmir got me a box of kashmiri masala yayyy so I had to make it today for my lunch box !! 😀
Baby potatoes peeled 20
Kasturi methi – 2 tsp
Onion and Tomatoes chopped – 1 cup
Yogurt 1 and 1/2 cups
Kashmiri red chillies 5-6
Oil to deep fry
Mustard oil – 1/4 cup
Fennel seed powder – 2 tablespoons
Ginger powder- 1 teaspoon
Roasted cumin powder – 1/2 teaspoon
Green cardamom powder – 1/2 teaspoon
Garlic – 7 t0 8 cloves
Salt to taste
Asafoetida a pinch
Clove powder a pinch
- Peel of all the baby potatoes
- Stir fry them in a pan with 2 tsp of oil till it turns browish
- Poke them with a toothpick and remove in another bowl and keep aside.
- In the same pan add one more 1 tsp of mustard oil & Asafoetida .
- Add tomatoes and onions and cook it till the onions turn brown.Add Fennel seed powder,Ginger ,Roasted cumin powder,Green cardamom powder , kasturi methi & Clove powder.
- Meanwhile in a mixer add 1/2 cup of garlic cloves , Kashmiri red chillies salt and 1 teaspoon of mustard oil, grind it till it becomes a red hot paste. It will give you a good color because of the kashmiri chilly. (If you are in kashmir get a ready made masala from there…I had used it and it was just finger lickingly yummy)
- Add the potatoes and mix well, make sure you have made hole in them so that it gets nicely spiced.
- Now add the paste to the pan and yogurt.
- Simmer for 5 mins.
- Add salt to taste.
- Garnish with coriander leaves
Serve this nice hot red potato curry with fulka roti / flat bread or plain steam rice