Kashmiri Dum Aloo (Baby potato curry) recipe:
It is one of the recipes I tried a couple of times but I did not get satisfied with the outcome until recently. I made every possible mistake and learnt from those mistakes, I list them down at the end of this recipe as it may be beneficial to someone to succeed in the first attempt itself.
Time taken: 50 minutes
Yields: 400 ml
|Steamed baby potatoes||22|
|Cashew nuts||1/4 cup|
|Curd (yogurt)||1 cup (200 ml)|
|Any neutral oil (I used sunflower oil)||1 tbsp|
|Cumin seeds||1/4 tsp|
|Red chilli powder||1 tbsp|
|Coriander seeds powder||1 tsp|
|Cumin seeds powder||1/2 tsp|
|Curry powder (garam masala)||1/2 tsp|
|Turmeric powder||1/4 tsp|
|Kasurimethi (dried fenugreek leaves)||1/4 tsp|
|Chopped coriander leaves for garnishing||as needed|
Dum Aloo preparation:
- Soak cashew nuts in hot water for an hour and grind into a smooth paste by adding curd little by little.
- Grill baby potatoes at 230 deg C for 20 min after tossing them with a pinch of red chilli powder, turmeric powder, salt & oil (1 tsp).
- Heat a heavy bottom cooking pan with oil in low flame.
- Add cumin seeds followed by red chilli powder, turmeric powder, cumin seeds powder, coriander seeds powder and crushed kasurimethi.
- Saute for few seconds and pour the cashew-yogurt mixture into the pan.
- Now increase the flame to medium and stir continuously until the oil oozes out (it took 20 min. for me).
- Pour water (200-300 ml) and add salt, mix well and bring it to a boil.
- Poke all the baby potatoes with a fork and add them into boiling curry.
- Cover the pan with lid and cook for 15 min in low flame till the oil is completely separated from the curry.
- Add curry powder and cook for 2-3 minutes.
- Add chopped coriander leaves and mix well.
- Close the pan and remove from heat.
- Serve with naan, roti, chappathi, or any mildly spiced pulav.
- Since it is a time consuming preparation, this recipe calls for heavy bottom cooking pan rather than light weight non-stick cookware. I used a cooking pan which allows rapid and even heat distribution to speed up the cooking process.
- You may find the Kashmiri dum aloo here oily but actually I used a tablespoon of oil, and hence it is not necessary to cook this in a non-stick pan.
- I used chilli powder in place of hotter Kashmiri chilli powder, but if you like to use Kashmiri chilli powder you need to reduce it to 1 tsp.
- I find it useful to use the soaked cashew nuts for making smooth paste, else you may end up in making it gritty.
- It is tricky to handle yoghurt while cooking for a long time, hence I mixed yogurt with cashew paste to prevent it from curdling.
- Authentic dum aloo recipe calls for deep frying of baby potatoes, but I steamed them for 5 minutes and then grilled for 20 minutes.
- The first 20 minutes of cooking cashew-yogurt mixture is a crucial step here, so we need to wait with patience until oil oozes out, else we would not get this silky smooth texture.
- I prefer my dum aloo to be thick not fluid, but you can adjust water according to your preferred consistency.
- We need to cook this curry until whole the oil used in here is separated completely.
- It is mandatory to poke the baby potatoes with a fork allowing the curry steep into them.