dum aloo (also known as Dum Aluv) one of the most widely recognized vegetarian recipe has a hot and spicy sibling back in Punjab. dum aloo kashmiri is more vibrant, earthy and tries to achieve a balance in flavours. Baby potatoes are often poked before being bathed in a pool of spices to soak in all the goodness.
- 8-10 Nos. Baby potatoes with skin
- 2 tbsp Oil
- ½ cup Tomato purée
- 1 No. Tomato Chopped
- 200 ml Water
- ½ tsp Ginger grated
- ½ tsp Garlic cloves grated
- 3 tbsp Sugar
- 1 tsp Salt
- 300 ml Curd whisked
- 2 tsp Honey
- ½ tsp Fennel Powder
- ½ tsp Kashmiri Chilli Powder
- to garnish Corriander Powder
- to deep fry Oil
Whole spices :-
- 1 no. Green cardamom seeds
- 1 tsp Funnel Seeds
- 2 no. Kashmiri Chillies
- ¼ tsp Black cardamom seeds
- ½ tsp Cumin seeds
- 1 tsp Coriander seeds
- ½ tsp Ginger powder
- ½ inch Cinnamon stick
- Wash and soak the potatoes in cold, salted water for 15 minutes. Drain and pat dry.
- Heat enough oil to deep fry the potatoes in a large wok. Fry the potatoes until golden all over. Don’t worry about cooking them all the way through at this point. Drain on a piece of kitchen paper and set aside.
- In a large pan with a tight-fitting lid, gently heat 1 tbsp oil. Add the ground spices, tomato purée, fresh ginger and garlic. Cook on a medium/low heat for around 5 minutes, stirring all the time. If you find it’s sticking, add a little hot water and continue to cook until the water has evaporated and the spices are aromatic.
- Add the chopped tomatoes, 270ml hot water, salt and sugar. Stir. Add the potatoes and mix again.
- Cut out a round piece of grease-proof paper to cover your pan. Sit it directly on top of the curry and put a lid on top of the pan.
- Turn the heat down to the lowest it can go and cook for at least 30 minutes or until the potatoes are tender.
- Once the potatoes are cooked, remove the lid and paper. Turn the heat off and allow the curry to cool for 10 minutes. Add the honey and cream or yoghurt, stirring quickly and all the time until it’s fully combined. Stir in the extra 1 tsp ground fennel seeds.
- Garnish with chopped fresh coriander, ground fennel and Kashmiri chilli flakes
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