Kashmiri Dam Aloo, also known as Dum Aloo Kashmiri, is a popular vegetarian dish from the Kashmiri cuisine. It is made with baby potatoes that are simmered in a rich and flavorful tomato-based gravy. The dish is known for its aromatic spices and creamy texture.
Here's a general recipe for Kashmiri Dam Aloo:
Ingredients:
- 500 grams baby potatoes
- 2 tablespoons oil or ghee (clarified butter)
- 1 teaspoon cumin seeds
- 2-3 cloves
- 2-3 green cardamom pods
- 1 cinnamon stick
- 1 bay leaf
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 medium-sized tomatoes, pureed
- 1 teaspoon Kashmiri red chili powder (for mild spiciness and vibrant color)
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground fennel seeds
- 1 teaspoon ground dried ginger (saunth)
- 1/2 cup yogurt, whisked
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Boil the baby potatoes until they are cooked but still firm. Drain the water and let them cool. Peel off the skin and prick the potatoes with a fork. This step helps the potatoes absorb the flavors of the gravy.
2. Heat oil or ghee in a pan or a deep skillet over medium heat. Add cumin seeds, cloves, green cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until the spices release their aroma.
3. Add the chopped onions and cook until they turn golden brown.
4. Add ginger-garlic paste and cook for another minute until the raw smell disappears.
5. Stir in the tomato puree and cook for a few minutes until the oil separates from the mixture.
6. Reduce the heat to low and add Kashmiri red chili powder, turmeric powder, ground fennel seeds, and ground dried ginger. Mix well.
7. Add whisked yogurt, stirring continuously to prevent curdling. Cook for a few minutes until the spices are well incorporated.
8. Add the peeled and pricked baby potatoes to the gravy. Stir gently to coat the potatoes with the sauce.
9. Cover the pan with a lid and let the potatoes simmer on low heat for about 15-20 minutes, allowing them to absorb the flavors.
10. Check the consistency of the gravy. If it is too thick, add some water to adjust it.
11. Season with salt according to your taste and give it a final stir.
12. Garnish with fresh coriander leaves.
13. Serve Kashmiri Dam Aloo hot with roti, naan, or rice.
Please note that this is a basic recipe, and variations can be made according to personal preferences. Kashmiri Dam Aloo is a versatile dish, and some people also like to add cashews, raisins, or other ingredients to enhance the flavor.
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