As I was planning on my Indian menus, I suddenly thought, why not compile some of the most famous delicacies of all the 28 states of India. Another reason to do this is, I want to showcase the different cuisine's of India to the outside world. When I go to any Indian restaurant here in the UK, I just feel sad that half of the menu is not even Indian and all the gravy tastes the same. It just makes a false impression on our great Indian cuisines. Just a small effort to change the world's view towards Indian dining!!
Today's recipe comes straight from the "Paradise" on Earth. Kashmir, is the northern most state of India & the most beautiful amoung all the 28 states. Kashmiri cuisine is equally the most celebrated cuisine of India. "Dum Aloo" is one of the many rich dishes of Kashmiri cuisine. The Baby potatoes are first deep fried in mustard oil, then cooked slowly at a low flame in a yoghurt based gravy with Indian spices. Check it out!!
- 15 Baby Potatoes
- 1 Medium Onion (sliced)
- 1/4 tbsp Red Chilli Powder
- 1/2 tbsp and 1/2 tsp Ginger-Garlic Paste
- 200 gm Thick set Natural Curd
- 1/2 tbsp Coriander Seeds
- 1/2 tbsp Cumin Seeds
- 1/2 tbsp Poppy Seeds (Khus Khus)
- 3 Cloves
- 3 Cardomoms
- 1 cup Mustard Oil
- Food Colouring (Red, Optional)
- Pour some water in a saucepan and boil the potatoes. Take out the potatoes when its just done and doesn't go mashy. Peel the potatoes and prick them here and there with a fork.
- Heat the mustard oil in a kadai and wait till smoking hot, so that the pungent nature of the oil is reduced and the taste is improved. Put the pricked potatoes in the oil and saute till the potatoes turn golden on all sides. You can always deep fry the potatoes fully immersed in oil but it will be all the more fatty. Remove them when done. Retain the oil.
- In a bowl, mix 100 gm curd, red chilli powder, 1/2 tbsp ginger-garlic paste, salt and keep aside.
- In a small pan, heat 1 tsp of the retained mustard oil and roast the coriander seeds, cumin seeds, poppy seeds, cloves and cardamoms. Cool it.
- Meanwhile, in a kadai, heat 1 tsp of mustard oil and fry the onions until they turn light brown. Add 1/2 tsp ginger-garlic paste to it and fry the onions for another minute. Blend the onions with the roasted spices into a fine paste.
- In the same kadai, heat the left over mustard oil and put the onion paste on low flame and stir it frequently. After a minute, pour in the previously kept curd mixture to it and cook on a slow fire for 4-5 minutes. Now put the golden potatoes into the gravy, cover with a tight lid and cook for 5-6 minutes.
- If the gravy has lessened while cooking, you can add the remaining 100 gm curd with 2 tbsp of water into the gravy. Cook for another 10 min uncovered. Add the food colouring if you want as there is no tomato used for that natural redness.
- Time to serve the Dum aloo with some phulkas.
PS: The gravy in the above pictures looks dark in colour because of the red food colouring. If you don't have or want to use the colouring, its OK!!
- Dum aloo's real taste comes only when cooked in mustard oil so try using the same.
- Authentic recipe suggests deep frying without first boiling the potatoes. I however boiled it first so that the potatoes absorb less oil while frying.