Name: Kashmiri Aloo Dum recipe by Shaheen Ali at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Baby Potatoes - (peeled and washed) 250 gms; Onion medium 3 (roughly chopped); Ginger - (minced) 3/4 inch; Garlic - buds (minced) 4; Tomato medium 3; Fresh cream - (i used Amul) 1/2 cup; Shah zeera 1/2 tsp; Bay leaf / Tej patta - 1; Cinnamon - stick 1 inch; Cashew Nuts 1/2 cup; Turmeric powder 1/2 tsp; Coriander powder 1 1/2 tsp; Garam masala powder 1/2 tsp; Roasted Fennel powder 1/2 tsp; Red chilli powder 1 1/2 tsp; Kashmiri red chilli powder 1 tsp; Clarified butter / Ghee 2 tbsp; Salt as needed; Oil 2 tbsp; For garnishing :; Fresh coriander - finely chopped 1-2 tbsp; Fresh cream 2 tbsp

ABOUT Kashmiri Aloo Dum RECIPE

Dul Alu specifically belongs to Kashmiri Cuisine ... The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. It is a popular recipe cooked in all parts of India but the most popular recipes that made a place in every house were Kashmiri Dum Alu, Punjabi Dum Alu and Bengali Dum Alu also known as "Aloor Dom" made in mustard oil. The Kashmiri Dum Alu has a specific taste and aroma of fennel and is made in a spicy gravy, whereas the Punjabi Dun Aloo has subtle taste with mild use of spices.

Ingredients Serving: 4

Baby Potatoes - (peeled and washed) 250 gms
Onion medium 3 (roughly chopped)
Ginger - (minced) 3/4 inch
Garlic - buds (minced) 4
Tomato medium 3
Fresh cream - (i used Amul) 1/2 cup
Shah zeera 1/2 tsp
Bay leaf / Tej patta - 1
Cinnamon - stick 1 inch
Cashew Nuts 1/2 cup
Turmeric powder 1/2 tsp
Coriander powder 1 1/2 tsp
Garam masala powder 1/2 tsp
Roasted Fennel powder 1/2 tsp
Red chilli powder 1 1/2 tsp
Kashmiri red chilli powder 1 tsp
Clarified butter / Ghee 2 tbsp
Salt as needed
Oil 2 tbsp
For garnishing :
Fresh coriander - finely chopped 1-2 tbsp
Fresh cream 2 tbsp

Instructions

Peel the baby tomatoes, wash and fry them till golden in color and keep aside.
Heat oil in a wok and fry the roughly chopped onions till brown and strain the oil and keep the fried onions aside to cool. Grind it in a mixer grinder to make a smooth paste.
Meanwhile chop the tomatoes. Now in a non stick pan add the strained oil and heat. Now add the chopped tomatoes , pieces of cashew nuts and cinnamon.
Cook them all in medium flame till the tomato leaves water and turn mushy. Switch off the flame and leave it to cool.
Similarly grind the cool tomato mix to make a puree.
In a large wok heat clarified butter/ghee and add bay leaf, shah jeera, minced ginger and garlic and fry.
Now add the onion paste and the tomato paste and fry them all together for few minutes.
Now add the spices like turmeric powder, coriander powder, garam masala powder, red chilli powder, kashmiri red chilli powder (to add color) and fry the masala nicely till the oil starts leaving the sides.
Take half cup of fresh cream and add in the masala and stir well.
Once the masala is done add the fried potatoes and water as per your choice for gravy.
Now add the roasted fennel powder ad adjust the salt as per your taste.
Close the lid, simmer the flames of the gas and allow the potatoes to cook slowly till they are properly cooked.
Once the potatoes are cooked nicely, turn off the gas and garnish the Dun Alu with chopped coriander. Just before serving add some fresh cream on the top.
Serve hot with Naan or Pulao.

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