KASHMIRI DUM ALOO ( RESTAURANT STYLE )

Dum aloo is a pooular potato curry from North India . There are many various versions of this delicious curry. Dum aloo prepared in Punjab is based on onion tomato gravy while in Kashmiri Dum aloo gravy is curd based.
Dum means preparing or cooking food on slow flame without stirring or opening the lid to keep the flavours intact. When the food is cooked by this method flavours of spices are infused and Incorporated well with the main ingredient of the dish , for example in this recipe potatoes.
Authentic and traditional dum aloo is mostly prepared without onion garlic. While in restaurant style Kashmiri Dum Aloo , onion-garlic added. In Kashmir mountain areas are more and that’s why ginger like roots are hard to procure. And that’s the reason , in Kashmiri Cuisine, use of dry ginger powder is more.
Preparing Kashmiri dum aloo also have some variations like :
1). Potatoes can be used boiled, fried or sauted, choice is yours.
2). Potatoes can be used with or without marination.
3). Potatoes should be par boiled, so it will be cooked properly during dum cooking.

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 4 persons

Ingredients:

15-20 baby potatoes

Grind into paste:

12 cashew nuts( soaked in hot water for 20 minutes)
3 roughly chopped onions
7 roughly chopped garlic cloves
1″ piece of ginger
1/2 tsp fennel seeds
4 tbsp fresh curd

Other ingredients:
2 tbsp ghee
1 bay leaf
2 cloves
2 small piece cinnamon
2 green cardamoms
1 tsp cumin seeds/ caraway seeds(shahjeera)
1/2 tsp turmeric powder
3/4 tsp red chilli powder
1/2 tsp coriander powder
1 tbsp chopped coriander
Salt to taste

Method:

1. Wash the potaties and pressure cook it for one whistle by adding water and salt. Once they cool down , remove peels and prick them with fork.
2. Add all the ingredients of paste into a mixture jar and blend them in smooth paste. Then add curd and blend it little so curd mixes well with the paste.

3. Now heat ghee ,add cumins seeds and whole spices and saute for a while.

4. Add prepared paste, make sure that flame is slow, stirring continuously mix it well.

5. Now cover the pan and cook this paste till it changes colour and ghee comes on the top. Stir occasionally to avoid sticking on the bottom.

6. Further add turmeric, red chilli powder and coriander powder. Mix well.

7. Add peeled and pricked potatoes and mix well with cooked paste.

8. Add about 1.5 to 2 cups of water and salt and mix well.

9. Now seal the pan with foil and then cover it with lid . Sealing with foil , won’t allow steam to escape. In traditional Dum cooking , kneaded dough is used for sealing. Let it cook for 10-15 minutes in a slow flame.

10. Then turn off the flame and let it rest for 4-5 minutes. Then remove the foil. Add coriander and mix well.

11. Serve hot with any Indian flat bread or rice.

Note:
1. Can add kasuri methi ( dry fenugreek leaves).
2. Can add garam masala too.