Dum Aloo
- 12 small potatoes
- 1 ½ cups curd (yoghurt) (not sour)
- 1 teaspoon Simba Mbili red chilli powder
- ½ teaspoon Simba Mbili ginger powder
- 1 teaspoon Simba Mbili garlic powder
- 1 tablespoon cashew nut powder
- 1/3 tablespoon Simba Mbili cardamom powder
- ½ teaspoon fennel seeds powder
- ⅓ teaspoon Simba Mbili cumin powder
- 1 teaspoon coriander powder
- 1 bay leaf, broken into pieces
- ¼ teaspoon Simba Mbili turmeric powder
- 1 pinch asafoetida
- ½ teaspoon Simba Mbili garam masala
- 1 tablespoon fresh coriander chopped
- 4 tablespoons + for deep-frying cooking oil
- Salt
- ⅓ cup water
- Peel small potatoes and prick them with a fork. If small potatoes are not available, then chop large potatoes into big chunks and prick them. Soak them in salted water for 15 minutes.
- Heat oil in a kadai for deep-frying. Drain potatoes, wipe them clean and deep-fry them over medium heat until golden brown. Drain and transfer to plate.
- Mix curd, chilli powder, ginger, garlic, cashew nut powder, fennel seed powder, cardamom powder, cumin powder and coriander powder in a small bowl. Whisk to mix flavor of all ingredients with each other.
- Heat 4 tablespoons oil in another pan. Add bay leaves and asafoetida and sauté for 30 seconds.
- Add 1/3 cup water, salt to taste and turmeric powder.
- Bring mixture to boil and then add spiced curd (prepared in step-3) mixture
- When it starts to boil, add fried potatoes and garam masala powder
- Cook over medium heat until potatoes absorb the gravy and oil starts to come on the surface. Turn off the heat.
- Transfer Kashmiri dum aloo to serving bowl and garnish with fresh coriander leaves.
Tips and variations:
- Add chopped onion and garlic paste in step-4 for variation.
- Curd must not be sour otherwise prepared curry will taste sour.
- Use boiled potatoes and sauté them in 1 tablespoon oil instead of frying them for less oily dum aloo Kashmiri curry.
