Kashmiri Dum Aloo

Prep Time: 10 min Cooking Time: 1 hour Serves: 6 Ingredients: 1 kg Baby Potatoes

2 Onions Finely Chopped

3 Large Tomatoes Finely Chopped

½ cup Finely Fresh Grated Coconut

15 Cashew Nuts

2 Green Chillies Chopped

2 tbsp Ginger Paste

1 tbsp Garlic Paste

1½ tbsp Tomato Puree

2 tbsp Oil

½ tsp Mustard Seeds

½ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric powder

2 tsp Kashmiri Chilli Powder

2 Kashmiri Chillies

1-inch Cinnamon

4 Cloves

5 Green Cardamom

½ tsp Black Pepper Cones

1 tsp Kasuri Methi

½ tbsp Garam Masala

1 tbsp Honey

Salt to taste

2 tbsp Coriander Leaves Chopped

Oil for deep-frying Preparation for Potatoes:

1. Wash the potatoes and prick them on four sides with a fork or a toothpick to ensure they get cooked from the inside. Boil the potatoes in water with 2 tsp of salt until cooked. Remove them from water and peel them; prick them four more times.

2. Allow to air dry. Heat oil in a frying pan and fry the potatoes until lightly golden brown, then set aside.

Making The Gravy:

1. Heat the oil in a pan. Add the Kashmiri chillies, cinnamon, clove, cardamom, black pepper cones, and cashew nuts, sauté for a minute, then add the mustard seeds, cumin seeds, and asafoetida.

2. Add the onions and green chillies, and cook until soft and translucent, stirring continuously.

3. Add half of the grated coconut, ginger and garlic paste; cook the coconut until brown.

4. Add the kasuri methi, turmeric powder, Kashmiri chilli powder, garam masala, honey, and salt, mix well, and sauté for a minute. Remove from heat and let it cool.

5. In a blender, blend the onion mixture to a smooth paste by adding ⅓ cup of water and pouring it back into the pan. In the same jug, blend the chopped tomatoes to a puree and pour it back into the pan as well.

6. Add the tomato puree, mix well, and bring it to a boil. Add the potatoes and the remaining coconut, stir well, and simmer on low heat for 8-10 minutes.

7. At this stage, the gravy must be thick and the potatoes fully cooked

• Sprinkle coriander leaves and grated coconut, enjoy hot with either paratha or tandoori naan and jeera rice.

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Kashmiri Dum Aloo | The Rasoi Recipes