Authentic Kashmiri Dum Aloo

Kashmiri cuisine is rich, flavourful and hot .Kashmiri's used very fragrant and hot spices to flavour their food .The best and most popular vegetarian dish from this cuisine is kashmiri dum aloo or dum olav.
   kashmiri dum aloo which is often served  with the creamy and slightly sweet gravy in most of the reastaurant are not the authentic kashmiri dum aloo,as tomatoes ,cream and cashew paste is not used to make kashmiri dum aloo.kashmiri dum aloo is cooked with yogurt,fennel ,ginger powder and few spices,and while cooking on dum, the gravy is almost absorbed in the potatoes,and then the potatoes are served coated with spices and little fat and off course no gravy.
  The most important step is to prick them well and then deep fry them on proper heat. so potatoes will absorb all the flavours and become spongy.
There are many more delicious recipes from Kashmiri cuisine,I have also posted few kashmiri recipes -khatte baigan -chokh vangun , lotus stem curry-Nadur yakhni and  bottle gourd and yogurt curry-Al Yakhni

Preparation time-15 minutes
Cooking time-approx-1.5 hour
Main course
Serve-4

INGREDIENTS-

• Baby potatoes-12 *
• Yogurt-3/4 cup
• kashmiri red chili powder- 2.5 tsp
• Khoya/Mawa/solidified milk- 1.5 tbsp(optional)
• Fennel powder/Saunf-4 tsp
• Ginger powder/saunth-1.5 tsp
• Coriander powder-2 tsp
• Shahi jeera-1/2 tsp
• Sugar-1/2 tsp
• Salt-to taste

Tempering-

• Cloves-2
• Green cardamom-4
• Cinnamon-1/2 inch
• Bayleaves-2
• Pure ghee-2 tbsp
• Cooking oil-2 tbsp+to deep fry

PROCEDURE-

1. Wash potatoes and par boil in an open pan ,also add some salt in the water.
2. Peel the potatoes(peeling the skin is optional )and prick them well with a toothpick.this should be done perfectly and properly ,so the potatoes will absorb all the flavours and masalas.
3. Heat enough oil in a wide and deep pan and then add potatoes,and deep fry till golden red in colour.(see note)
4. When the potatoes are done,they will float on the surface of the oil.
5. When done, drain on a tissue paper and keep aside.
6. In a small bowl ,take 1/4 cup water and add kashmiri chili powder and asafoetida,mix(A)
7. Heat ghee and oil in a heavy bottom pan.
8. Add cloves,green cardamom,cinnamon,bay leaves and the chili paste (A)
9. Saute for few seconds and then add whisked yogurt and saute for few seconds
10. Add 3 cups of water,fennel powder,ginger powder,coriander powder and salt and let it boil.keep stirring.
11. When water start boiling add fried potatoes,grated khoya and shahi jeera and mix.
12. Cover the pan with a lid and simmer for approx 20 minutes,keep stirring in between.
13. When the gravy thickens and potatoes will absorb almost all the gravy and oil start floating on the sides and top.then its done.
14. Now add sugar, garam masala, chopped fresh coriander and mix.
15. Cover and simmer for a minute .
16. Serve with naan,paratha or rice

MY NOTES -

1-Don't use very small baby potatoes ,choose medium size baby potatoes .

2- Pricking the potatoes very well is important so all the flavours can seep inside the potatoes ,otherwise they will taste blend from inside. 
3- Traditionaly kashmiris use mustard oil in their cooking but you can use any oil of your choice if you don't want to fry in mustard oil.

4- Don't fry the potatoes on high or medium flame,add on high flame and then reduce to medium and then  low, only then the potatoes will fry well and become lighter,I fried them together in a big pan and it take 30 minutes to get a nice red colour.

5-As I like little sourness in my gravys ,I also added few drops of lemon juice at step 14.

6- Addition of khoya is optional.