Kashmiri Dum Olav (Aloo) Recipe: A Flavourful and Creamy Delight

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Kashmiri Dum Aloo is a popular North Indian dish known for its rich, creamy, and slightly sweet gravy. It’s made with baby potatoes that are simmered in a flavorful tomato-based sauce infused with aromatic spices. Here’s how to prepare Dum Aloo Kashmiri style:

Ingredients:

For the Dum Aloo:

  • 15-20 baby potatoes
  • 2 tablespoons vegetable oil
  • 1/2 cup yogurt (curd), whisked until smooth
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Water, as needed

For the Gravy:

  • 2 tablespoons vegetable oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1/2 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 cup tomato puree
  • 1/4 cup cashew nut paste (soak cashews in warm water and blend into a smooth paste)
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon fennel powder (saunf)
  • 1/2 teaspoon dry ginger powder
  • 1/4 teaspoon garam masala
  • A pinch of asafoetida (hing)
  • 2-3 tablespoons cream
  • Fresh coriander leaves for garnish
  • Saffron strands soaked in 1 tablespoon warm milk (optional)
  • Ghee for garnish (optional)

Instructions:

1. Preparing the Baby Potatoes:

  1. Scrub the baby potatoes well to remove any dirt.
  2. Prick the potatoes all over with a fork. This helps them absorb the flavors of the gravy.
  3. Heat 2 tablespoons of oil in a deep pan or kadai over medium-high heat.
  4. Add the pricked baby potatoes and sauté them until they turn golden brown on all sides. Remove them from the pan and set aside.

2. Preparing the Marinade:

  1. In a mixing bowl, combine the whisked yogurt, turmeric powder, and salt.
  2. Coat the sautéed baby potatoes with this yogurt mixture. Let them marinate for about 15-20 minutes.

3. Cooking the Marinated Baby Potatoes:

  1. In the same pan, add 2 tablespoons of oil.
  2. Add bay leaf, cinnamon stick, green cardamom pods, cloves, and cumin seeds. Sauté for a minute until they release their aroma.
  3. Add the marinated baby potatoes to the pan and sauté for about 5-7 minutes until they turn slightly golden.
  4. Remove the baby potatoes from the pan and set them aside.

4. Preparing the Gravy:

  1. In the same pan, add 2 tablespoons of oil if needed.
  2. Add the finely chopped onion and sauté until it becomes soft and translucent.
  3. Stir in ginger-garlic paste and cook for another 2-3 minutes until the raw aroma disappears.
  4. Add tomato puree and cook for about 5-7 minutes until the oil starts to separate from the tomato mixture.
  5. Add cashew nut paste and sauté for another 2-3 minutes until it’s well incorporated.
  6. Add red chili powder, fennel powder, dry ginger powder, garam masala, and a pinch of asafoetida. Mix well and cook for a few more minutes.

5. Simmering Dum Aloo:

  1. Lower the heat and return the sautéed baby potatoes to the pan with the gravy.
  2. Add water as needed to achieve your desired gravy consistency. Cover the pan and simmer for about 15-20 minutes, allowing the baby potatoes to absorb the flavors of the gravy.

6. Garnishing and Serving Dum Aloo Kashmiri Style:

  1. Stir in cream and mix well. This adds richness and creaminess to the gravy.
  2. Garnish with fresh coriander leaves.
  3. Optionally, you can drizzle saffron-infused milk and ghee over the Dum Aloo for added flavor and aroma.
  4. Serve Dum Aloo Kashmiri style hot with naan, roti, or steamed rice.

Tips:

  • If you prefer a milder dish, you can reduce the amount of red chili powder and skip the green chilies in the marinade.
  • Adjust the consistency of the gravy by adding more water if needed.

Dum Aloo Kashmiri Style – A Rich and Creamy Delight:

Dum Aloo Kashmiri style is a luscious and aromatic dish that brings the flavors of Kashmiri cuisine to your table. The creamy gravy and tender baby potatoes make it a delightful choice for special occasions or whenever you want to savor the rich flavors of Indian cuisine. Enjoy!

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