Kashmiri Dum Aloo (Potatoes in Thick Yogurt Gravy) : Fingerlicking spicy gravy loaded with fried golden potatoes and delicious in every bite. It’s a popular dish from Kashmir Valley, India. All this week, I had been eating pretty simple and stuck to healthy food/drinks but now that the weekend is almost here, I’m craving spicy, tangy or absolute fried stuff #nomnomnom ! My mind says stick to your healthy plan but my heart screams FRIED…and I know some of you are definitely thinking the same way – So let’s promise, not to over-indulge and bring on the cheat day 😉
Before, we start dreaming about our indulgences, let’s take a moment and talk about this gorgeous ‘Kashmiri Dum Aloo (Potatoes in Thick Yogurt Gravy)’ – they are these small golden potatoes that are fried to a rich orange color and then smothered with this lush and gorgeous looking spicy gravy made using yogurt. They look absolutely tantalizing and that’s exactly what I’m starting my indulgent food weekend.I’m not much of a ‘Potato’ fan (sorry – I know 😉 and my family was so taken aback by this news and D was actually shocked as he Loooooooves them! He can finish a big bowl of potato wedges in minutes and it takes me couple of days to eat them. And it was quite a surprise for everyone at home that I wanted to have Kashmiri Dum Aloo – you should have seen their perplexed faces. Now, this recipe is extremely popular in Kashmir Valley (Northern India) and is made using ‘kashmiri mirch’ (red chili from Kashmir) which are bright red in color but not that hot. They give a beautiful orangish-red color to the recipe with some hotness. Now, you need to be careful how much you add, as after all it’s a chili.It’s usually made using the ‘golden/small yellow potatoes’ which are nicely cleaned (skin intact) and then fried till they are evenly crisp. Then we proceed to make a rich-spicy gravy using thick yogurt and few spices along with kashmiri mirch.
Here’s some quick work around if you don’t have certain ingredients:
1. You can use any potatoes if you don’t have access to small/golden potatoes. Just chop them into half.
2. If you don;t have kashmiri mirch/kashmiri red chilies, use any regular red chili or look for ‘Deggi Mirch’ in Indian grocery stores.
3. If you don’t have thick yogurt, then keep the yogurt you have in a thin cloth and let the water drip away till a thick yogurt consistency is achieved.
‘Kashmiri Dum Aloo’ sounds little heavy duty preparation but it’s actually pretty easy to make and you’re ready with the dish in 20 minutes.
Make the gravy in large quantity and freeze it for 2 weeks. Whenever you want to eat, just thaw a night before and add fried potatoes.
This tastes FABULOUS the next day (kept in fridge overnight) as by then the potatoes have nicely soaked in all the spices from the gravy. It’s mostly eaten with rice or paratha’s (flatbread) but you can enjoy it with any bread/grain of choice. I’m planning to have it with quinoa (to make my sulking mind happy)
I hope you make this recipe soon as you NEED to try it and Have a GREAT WEEKEND ~ XoXo