Note: 1 Cup = 250 ml
For cooking potatoes:
- 500 or 24 to 25 baby potatoes
- 4 cups water
- ¼ teaspoon salt
For dum aloo gravy:
- 3 tsp deggi mirch powder
- ½ tbsp ginger powder
- 1 tbsp saunf powder (fennel powder)
- 1 tsp caraway seeds (shah jeera)
- 1 inch cinnamon (dalchini)
- 3 – 4 cloves (laung)
- 1 black cardamom (badi elaichi)
- 4 – 5 black pepper corns (sabut kali mirch)
- 1 green cardamom (choti elaichi)
- 6 tbsp curd (yogurt or dahi), beaten till smooth
- 1 ½ cups water
- 1 cup oil for frying potatoes
- 2 tbsp oil for making gravy
- salt as per your taste
For traditional kashmiri dum aloo recipe:
- Rinse the baby potatoes well. Take 4 cups of water in a pan and heat the water on medium to high flame. Add the potatoes.
- When potatoes are half cooked. Switch off the flame and drain all the water. Let the potatoes cool down on room temperature.
- Now peel all the potatoes. With the help of fork or tooth pick, poke holes all around the potatoes.
- Cut into half if any potato is large in size or if they are small keep them whole.
- In a bowl beat the curd (yogurt or dahi) till smooth. Keep aside.
- In a separate bowl, take 3 teaspoon deggi mirch powder and add 2-3 tablespoon of water. Mix well. Deggi mirch solution ready. Keep it aside.
For frying aloo:
- Take a pan and heat 4 cups oil on high flame, till smoke begins to come out.
- Add the half boiled and peeled potatoes and fry them on a low to medium flame.
- Stir and fry potatoes till they become crisp and light golden in color and also should be cooked completely inside from the center.
- Drain those potatoes which are done and for the rest potatoes continue the process till they cooked.
Preparing kashmiri dum aloo gravy:
- Grind all the whole spices – 1 tsp shah jeera, 1 inch cinnamon, 3-4 cloves, 1 black cardamom, 4 – 5 black pepper corns & 1 green cardamom. Keep aside.
- In the same pan remove the excess oil and keep only 2 tablespoon oil. Or you can take another pan and heat 2 tablespoon oil on medium flame.
- Add asafetida, stir for couple seconds; and then add deggi mirch solution. Stir and mix well.
- Lower the flame and add the beaten curd slowly. Continuously stir and mix it while pouring beaten curd, so that curd should not be curdle.
- After adding curd, add 1 ½ cups of water and continue to stir and mix very well.
- Then add fennel powder.
- Add the grind whole spices and ginger powder. Stir well.
- Now add fried baby potatoes and salt as per your taste. Stir again.
- Cover the pan tightly with a lid. And cook the kashmiri dum aloo for 10 minutes on a low to medium flame. Until the gravy become slightly thick.
- You can simply include less or more water depending upon how thick or thin you need the gravy.
- Serve traditional kashmiri dum aloo hot with naan, roti or rice.
- The spiciness of the curry can be adjust by chili powder and ginger powder.
- Always try to use full fat curd and as soon as you add the curd, mix it quickly with the rest of the spices.
- You can also add some corn starch, corn flour or besan to the curd, so that it does not curdle in the gravy.