Indian cuisine is about spices that have the power to actually create magic in your meals. Dum Aloo is a specialty from Kashmir which you can use as a side dish for main course. The combination of this Dum Aloo with a rice dish is splendid but it is simply magical when served with butter nan, kulchas or peas kachoris. Dum aloo is perhaps the most common side dish of India that can be made with least of the efforts. The ‘Kashmiri’ version of dum aloo uses a variety of spices to bring in the supernatural flavour but you need to be careful of the ingredient measurements. This dish is a bit on the sweeter side as Kashmiri chillies are not too hot. In case you want more heat in your dish, simply add some more red chilli powder.

Ingredients:

Directions:

  1. Peel the potatoes (it is easy to peel them as you can just rub them against any rough surface to get rid of the tender skin. You actually do not need to remove all the skin. In fact, leaving some will preserve most of their flavour). Now, prick the potatoes with a fork and then soak them in salt water for 20 minutes. Drain and set aside.
  2. Heat mustard oil in a deep pan till it smokes. Fry the soaked potatoes in hot oil and stir them at regular intervals till they become golden brown in color. Check if they are properly cooked by cutting a potato into half; else cook for a few more minutes. Remove them from the pan and keep aside.
  3. Prepare the Kashmiri chilli paste first by soaking the whole chillies in lukewarm water and then making the smooth paste in the blender. Roast the cumin powder by putting over a dry and hot pan for a minute (do not roast for a long time; else the spice will get burnt).
  4. Put yogurt in a bowl and add fennel powder, Kashmiri chilli paste, ginger powder, roasted cumin powder, green cardamom powder, and salt. Use a spoon to make a smooth paste.
  5. Heat some more mustard oil in the pan and add clove powder, asafoetida, yogurt mixture and ½ cup lukewarm water. Stir thoroughly to blend all the ingredients and then add the potatoes into the pan. Stir well and add salt to taste.
  6. Now, cover the pan and simmer for 15 minutes. Make sure to stir in between and remove from heat as soon as you get the right consistency of the gravy.

Buy all the Indian herbs and spices from Indiabazaar, your favourite Indian grocery store Sydney!