Each region of our country has some unique touches that they add to their dishes. In the North, Kashmiri cuisine is uses some warming and aromatic spices like dried ginger powder(sonth) and fennel (saunf). They also use dahi to create some magical gravies ! Even the ordinary potato is turned into a nawaabi dish with the clever use of ingredients ! Dum Aloo is one such popular dish. I use Verka Shahi Dahi for this recipe. It makes the gravy really smooth, creamy and delicious !
Kashmiri Dum Aloo
- 2526 baby potatoes (600 gm)
- 1/8th tsp heeng
- 11⁄2 tbsp saunf, powdered
- 3⁄4 tbsp dried ginger powder (sonth)
- 2 tbsp ‘degi mirch’, mixed with a little water to make a paste
- 11⁄4 tsp jeera
- 2 pieces each,cinnamon (dalchini) and black elaichi
- 1 tsp cloves (laung)
- 3 green elaichi
- 1⁄2 tsp whole black pepper (kaali mirch)
- 3⁄4 cup Verka Shahi Dahi, beaten till smooth
- Salt to taste
- Oil for frying
- Boil the potatoes in salted water till nearly tender. Drain, peel and prick around the surface with a fork.
- Heat enough mustard oil in a kadhaai till it smokes, add the potatoes and fry till they are cooked through and golden brown.
- Remove from the kadhaai, then take out most of the extra oil, leaving behind about 2 and a half tablespoons.
- Add the whole spicesheeng and degi mirch paste. Stir well, then add dahi, a little at a time. Keep stirring and do not let it split.
- Add powdered saunf, ginger powder and ‘sabut’ spices.
- Now add a cup of water, salt and the fried potatoes. Stir well and cook, covered, After 10 minutes, check the gravy and the salt balance. You can add more water if the gravy is too thick.
- Serve with a sprinkling of green dhaniya and garam masala (optional). Serve with paranthas or rice.
- Pricking the potatoes is important. It helps the flavours of the gravy to be absorbed intothem.
- It is a good idea to roast the ‘saunf’ on a tava before grinding. This will improve it’s fragrance and will make it grind easily.