Traditional Kashmiri cuisine is characterized by the use of curds in the gravies, which gives the dishes a creamy consistency.
In Kashmir, potato is called 'Oluv' (Singular), and potatoes are called 'Olav' (Plural). 'Dama Oluv' is a poular North Indian cusine, having its origin in Kashmir.
Better known as Kashmiri Dum Aloo, it is an all time favourite and mouth watering potato based curry recipe, prepared with whole / diced baby potatoes simmered in a rich and creamy gravy.
The credit for the mouth watering and unique taste goes to the use of exquisite spices and ingredients. Dum means anything cooked under pressure. Here the aloo / potatoes are cooked under pressure in their own juices.
Kashmiri Dum Aloo recipe is generally flavored with Kashmiri chillies and it uses typical Kashmiri spices like fennel / aniseed and ginger powder. Kashmiri Dum Aloo is particularly served with naan or roomali roti.
Srivalli choose this dish as the recipe for Indian Cooking Challenge for the month of November. She choose the recipe of Kashmiri Aloo Dum from Indian food.
- Baby potatoes / small potatoes - 1 kg (round and uniform size)
- Cumin seeds, roasted and powdered: 1 tsp
- Kashmiri red chillies, roasted and powdered: 3-4
- Curd / yogurt: 2 1/2 cups (must not be sour)
- Ginger powder: 1 tsp
- Fennel / aniseed powder: 1 tbsp
- Cloves, roasted and powdered: 6
- Mustard oil: 4 tbsp
- Garam Masala: 1 tsp
- Mixed powders (Black cardamom, Cinnamon and Black Pepper): 1 tsp
- Asafoetida: a pinch
- White oil to deep fry potatoes
- Salt to taste
- Firm dough made from wheat flour and water Chopped coriander leaves: 1 tbsp
Method to prepare:
- Wash the potatoes well, peel, and prick the potatoes all over with a fork. Then soak in salted water for 15-20 mins.
- Heat white oil in a kadhai and fry the potatoes on medium flame on all sides till golden brown. Drain excess oil and keep aside.
- Make a paste of curd / yogurt, chilli powder, ginger powder and fennel powder. Add the potatoes and marinate for about an hour.
- Heat mustard oil in another kadhai, add the clove powder and asafoetida and mix well. Add a half cup of hot water with a little salt and bring to a boil.
- Slowly add the marinated potatoes and the yogurt mix and thoroughly stir to mix the spices.
- Cover with a lid, seal the edges with the dough for the ‘dum’ so that steam do not escape. Cook in a low flame for 10-15 mins.
- When the gravy thickens and the oil begins to separate, turn off the flame.
- Add garam masala, roasted cumin seeds powder and the mixture of cardamom, cinnamon and black pepper powders. Turn gently with a spatula so that all the spices are mixed well.
- Garnish with chopped coriander leaves and serve hot with Naan / Roomali Rotis / Chapatis.