Kashmiri Dum Aloo, Potato In Yogurt Curry

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Kashmiri Dum Aloo is one of those comfort foods that makes you feel all nice and warm inside. It is a rather simple recipe, but it is still full of flavor. We don’t cook this often, but when we do it is fully enjoyed. The recipe calls for baby new potatoes, but you can use regular potatoes cut up if you prefer. Traditionally the potatoes are fried, but I find that baking them takes nothing away from the flavor.

Ingredients:

  • creamer potatoes/baby potatoes, peeled, pricked, and soaked in salt water for at least an hour
  • oil for frying, optional
  • ghee/oil for cooking
  • 4-5 red chilis
  • 1 tsp cumin seeds, roasted then ground
  • 1 tsp coriander seeds, roasted then ground
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 1 large onion diced finely
  • 1 tbsp ginger garlic paste
  • 1-2 tsp garam masala powder
  • 1/2 tsp saunf powder
  • 1/2 tsp cardamom powder
  • salt to taste
  • 2 tsp kasoori methi, crushed
  • 1.5 cups yogurt, whisked with 1/2 cup water
  • 1 tbsp chopped cilantro

To Make:

If you are going the frying route, fry the potatoes till they are golden brown, drain and set aside. If you are baking them, bake them at 375-400 till they are golden brown. IMG_20130414_212722

In a large pan, heat oil or ghee. Add the red chilis, break them if you want a little extra spice. Add the onions and cook till golden. Then add the ginger garlic paste and turmeric, and saute till raw smell goes away.

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Add the whisked yogurt, along with all of the spices, and bring to a boil, stirring frequently. Add more water if needed. Cover, and reduce heat, and let simmer for 10 minutes.

IMG_20130414_212501Add the potatoes, and simmer for another 10 minutes, then add cilantro. Serve with rice and/or roti/naan. IMG_20130414_215038IMG_20130414_215320

 

 

 

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