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Potato, or aloo in Hindi, is a highly esteemed ingredient in Indian cooking. This humble tuber is a versatile staple used in countless dishes. Its adaptability allows it to shine in various forms, from the spiced and crispy Aloo Chaat to the comforting Aloo Paratha and more. A delectable dish from the northernmost region of India Kashmiri is revered for its culinary gem, Kashmiri Dum Aloo. This dish features small, whole potatoes cooked in a rich and aromatic gravy, showcasing the essence of Kashmiri cuisine. The hallmark of Dum Aloo lies in its delicate blend of spices, with an emphasis on fennel, ginger, and aromatic dried ginger powder, which lends it a unique and slightly sweet flavour profile. The potatoes are typically parboiled and then slow-cooked in the flavourful gravy until they absorb the myriad spices. It's a dish that beautifully defines the intricate art of slow cooking, creating a mouthwatering dish that's beloved by food enthusiasts of Indian cuisine.
Dum Aloo, also called Alu Dum or Aloo Olav, has a fascinating preparation. It's slow-cooked in an earthenware pot, handi over a gentle flame, keeping it covered until serving. The name combines the Hindi words for potatoes (aloo) and steam (dum). While meat dishes dominate Kashmiri cuisine, Kashmiri Aloo Dum stands out as a truly unique vegetarian delight. Skilled Kashmiri cooks, known as Wazwaans, craft it with bold and fiery spices. This is what infuses the dish with its one-of-a-kind flavour, making it a culinary gem you won't encounter anywhere else in the country. It's a must-try for those seeking an unforgettable taste adventure.
Recipe
Ingredients:
500 grams potatoes or 20 to 22 baby potatoes
3 to 3.5 cups water
¼ tsp salt
3 teaspoon kashmiri red chili powder (or deghi mirch), mixed in 2 tbsp water
½ tbsp ginger powder
1 tbsp fennel powder
1 tsp caraway seeds (shah jeera)
1 inch cinnamon
3 cloves
1 black cardamom
4 to 5 black peppers
1 green cardamom – optional
6 tbsp fresh full fat curd, beaten or whisked till smooth (yogurt)
1.5 cups water
¾ cup mustard oil for frying potatoes
2 tsbp fresh mustard oil for making gravy
salt as required
some caraway seeds as garnishing – optional
Method: Wash the baby potatoes thoroughly. To remove dirt, filth, etc., brush or scrub them. Put the 3.5 cups of water into the pan. Bring the water to a boil over medium-high heat, enough to get the potatoes halfway through cooking. Then, drain the liquid and bring the containers to room temperature or a warm place. Take the skins off of the potatoes. If you want to, you can keep the peels as well. Make holes all over the potatoes with a fork, toothpick, or stick. You can cut them in half, or if they are small, you can leave them whole. This is done so that when the potatoes are cooked on dum, they soak up the flavours of the masala they are cooked in. Whisk the curd or yoghurt until it is smooth. Keep it aside. Put Kashmiri red chilli powder and water in a small bowl. Mix and stir well so that the mixture is smooth.
Heat the mustard oil in a pan until it starts to smoke. Add the peeled, parboiled potatoes and start frying them on a low to medium heat. Using a slotted spoon, flip them over while they are frying when one side is light brown. Using a slotted spoon, take out the crispy, crisp potatoes. If you don't fry them well, they will still be undercooked in the middle. Put them on a paper towel in the kitchen. Fry all of the potatoes until they are crispy and crunchy. You can poke holes in the fried potatoes again if you want to. This step is up to you.
Take out the extra oil and leave only 2 tablespoons of oil in the pan. Turn down the heat so that the oil can cool down. Add asafoetida powder to the same oil. Mix it well. Then add the mix of red chilli and water and stir well. Take care, because the liquid is bubbling. Now add the curd that has been mixed. When you add the curd, stir it constantly with a spoon or wired whisk so it doesn't fall apart. Add the curd while the heat is low. After adding the curd, add the water and continue to stir and mix well. Then add powdered fennel. Add the whole spices and the ground ginger. Mix it well. Add the potatoes next. Add salt, then stir again. Cover the pan with a lid that fits it well. Cook on a low to medium heat for 8 to 10 minutes. Adjust the water consistency and let it slow cook.
Best Places to try Dum Aloo In Kashmir
Ahdoos Restaurant: The place serves one of the finest dum aloo in town.
Address: Ahdoo's Hotel, Residency Road, Regal Chowk, Srinagar, Jammu and Kashmir 190001
Time: 12:00–9:30 pm
Price for two: Rs 1000 (approx)
Wazwan Ziyafat: You will fall in love with it at first sight. The dum aloo served here is exceptionally scrumptious and one cannot miss to have it.
Address: Old Fateh Kadal Bridge, near Dukaani Sangeen Masjid, Shamswari, Srinagar, Jammu and Kashmir 190002
Time: Open 24 hours
Price for two: Rs 400 (approx)
Kareema Restaurant: One of the fine dine restaurants that will give you an unforgettable experience with its rich Kashmiri dum aloo
Address: Residency Road, Regal Chowk, Munshi Bagh, Srinagar, Jammu and Kashmir 190001
Time: 12:30pm –9 pm
Price for two: Rs 600 (approx)
The Royal Kasperia: The place serves the authentic Kashmiri Dum Aloo and it’s a must try.
Address: Sherwani Road Lal Chowk, Srinagar, Jammu and Kashmir 190001
Time: 9 am–10 pm
Price for two: Rs 600 (approx)
Stream Restaurant: For an authentic taste of Kashmiri Dum Aloo, head to Stream Restaurant in Kashmir. They serve this traditional dish with a delightful blend of spices, ensuring a true culinary experience that captures the essence of Kashmiri cuisine.
Address: Boulevard Road, Opp.Ghat No. 2, Dalgate Bridge, Srinagar, Jammu and Kashmir 190001
Time: 12pm –11 pm
Price for two: Rs 800 (approx)
