Kashmiri Dum Aloo

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Dum Aloo or Alu Dum belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices.Dum Aloo is a popular recipe cooked throughout India.
Kashmiri Dum Aloo
Ingredients:
Dum aloo [par boiled and if big in size cut to halves]
1/2 cup whisked curd
1/4 tsp freshly crushed cloves [4-5]
1/2 tsp freshly crushed cardamons [2 big & 3-4 small]
1 tsp freshly crushed saunf
1/2 tsp haldi
1/2 tsp jeera powder
1/2 tsp shahi jeera seeds
2 tbsp kashmiri red chilli powder
2 tsp tikhalal red chilli powder
1/2 tsp dalchini powder
1/4 tsp garam masala
1/2 tbsp ginger powder/sonth powder
1 tsp coriander powder
2 tsp amchur powder
a pinch hing
1 tbsp sugar
chopped coriander leaves [optional]
Salt to taste
Oil & Water

Recipe:
  1. Wash the potatoes very well. Par boil the potatoes. Then prick them with a fork. If the potatoes are small, you don't need to halve them.  
  2. Heat oil in a kadai. Deep fry the potatoes till crispy brown.
  3. In a separate pan or kadai, heat 2 tbsp oil and fry the shahi jeera. Lower the flame & add asafoetida and red chili powder. Let it fry for a min, but take care should not burn.
  4. Later add 2 tbsp of water and let the mixture cook for a minute.
  5. Add the beaten curd and give a boil to the mixture for a minute on low flame so that the curd won't cuddle.
  6. Later add all the dry and powdered spices to it and mix well for a minute.
  7. Add 2 cups of water and again mix well and bring to boil again. Add salt as per taste and also add little sugar to get the colour in the gravy.
  8. To this add the fried dum aloo. Cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.
  9. Sprinkle chopped coriander leaves on top and serve kashmiri dum aloo hot with rotis, naan or rice.

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