Kashmiri Dum Aloo | North Indian Side Dishes

I was introduced to Baby Potato curry by my friend Mary's mom.During those days of our combine talking studies,she used to make scrumptious meals of Fried Rice,Ghee Rice with Chicken for others and Baby Potato Masala for myself.Sometimes it would be just plain fried rice and Dates pickle.

I have tried several variations of baby potato curries and always wanted to try the Dum Aloo version.Cooking in Dum is an interesting method  wherein the marinated vegetables with spices/gravy is cooked in a pan with the lid sealed in with a flour paste so that the flavor is locked in and is absorbed by the vegetables.

Many recipes I checked(including this one)called for the potatoes to be fried first and then added to the curry with the skin on.Firstly,I am wary of frying potatoes and secondly,I already had a batch of pressure cooked potatoes in my fridge,so went ahead with that.You could follow the original version or my cheats version without compromising on the taste.

Kashmiri Dum Aloo
Recipe source - Tarla Dalal's Popular Restaurant Gravies

Ingredients

Baby Potatoes - 20-25(some were very tiny,so 15-20 medium ones would work fine too)
Oil - 1 tbsp,divided
Garam Masala - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Cream/Full fat milk - 2 tbsp
Fresh Coriander leaves - 3 tbsp,chopped
Kasoori Methi - 1/2 tsp,crushed


For the Basic Dum Aloo gravy

To be ground into a paste
Onions - 1 cup,roughly chopped
Green chilly - 1,chopped
Ginger - 1' piece
Garlic - 3 cloves
Red chillies - 2,chopped
Cashewnuts - 4-5
Haldi powder - 1/2 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Black peppercorns - 1/2 tsp
Water - 1/3 cup

For the Tomato Puree
Tomatoes - 2 cups,roughly chopped
Water - 1 1/2 cups

Method


 
 
Grind the masala with the ingredients given to a smooth paste,keep aside.
 
Combine the tomatoes and water in a broad pan and cook on a medium flame for 10-12 minutes or till they tun soft.
Cool and blend in a mixer til smooth.Strain and keep aside.
 
Boil and peel the potatoes.In a kadai add 1 tsp of oil and roast the potatoes on a slow flame until they turn brown and become slightly crisp on the outside.Remove from the pan.
 
In the same kadai add remaining oil(2 tsp) and saute the ground masala.When it comes to a boil add garam masala and the tomato puree.Stir well and let it come to a boil.
 
Mix in salt,sugar and the roasted potatoes.
 
Cover with a lid and let it cook for 4-6 minutes.Add coriander leaves and cream/milk and switch off the flame.Just before serving add crushed kasoori methi on top.

Notes

• Dum Aloo pairs well with any Indian breads like Roti,Butter Naan and even pooris,as well as mixed rice like Pulao or Ghee Rice.
• The gravy thickens as it cools down,so if you are serving it with rotis,make sure you have enough gravy as you are switching off the flame.
• I used leftover dum aloo as a starter by roasting the remaining pieces which had dried up and were coated well with the masala.

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