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Kashmiri Dum Aloo Recipe: baby potatoes fried and added to a fingerlicking yogurt-based curry that’s slow-cooked with fragrant Indian spices. It’s a popular dish from Kashmir Valley, India – Spicy Indian Baby Potato Curry:
All this week, I had been eating pretty simple and mostly healthy food/drinks but now that the weekend is almost here, I’m craving spicy, tangy or absolute fried stuff like this Kashmiri Dum Aloo !My mind says stick to your health 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 – a region in northest India
Dum – slow-cooked in a pot
Aloo – potatoes
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 spices and 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 Mr. was actually shocked as he Loooooooves them!
He can finish a big bowl of potato wedges in minutes and it takes me couple of hours 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 lal 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 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.
12 Boiled Baby Potatoes
2 Cups Thick Yogurt
1 Tsp Ginger Powder
2 Tbsp Ghee – brown butter
1 Cup Oil – for frying the potatoes
4 Tbsp Oil – to make the curry
2 Cups Water
POWDER SPICES —
WHOLE SPICES —
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 the 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
Tried Our Recipe – AWESOME!!!
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:: You May Also Like ::
1. Fennel Powder - can be made at home, just pulse few fennel seeds together.
2. Ratanjot - a tree bark from Kashmir valley, used to give red/orange food coloring but you can use red/orange food color too.