This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its juices.
- 1 kg. baby potatoes (or any small potatoes)
- 1 tsp. cumin seeds roasted gently and ground into a powder
- 1 tsp. garam masala
- 3 to 4 Kashmiri red chilies roasted and powdered
- 2 1/2 cups fresh yoghurt (must not be sour)
- 1 tsp. ginger powder
- 1 tbsp. fennel/aniseed powder
- 1/2 tsp. cardamom powder
- 4 tbsps. mustard oil
- 6 cloves roasted and powdered
- a pinch of asafetida
- vegetable/ canola/ sunflower cooking oil to deep fry potatoes
- salt to taste
- a cup of firm dough made from flour and water
- Mix a teaspoon of salt in a bowl of water (about 3 cups). Poke the potatoes with a fork and then soak in this water for 20 minutes.
- Heat the oil for deep-frying, on a medium flame. Fry all the potatoes till golden brown. Drain on paper towels and keep aside.
- Mix the yoghurt, Kashmiri chili, ginger, cardamom and fennel powders. Add the potatoes to this mix and keep aside.
- Heat mustard oil in another pan on a medium flame.
- Add the clove powder and asafetida and mix well. Add a half cup of hot water and salt to taste and bring to a boil.
- Add this to the potato-yoghurt mix, stir thoroughly and cover.
- Seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
- Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes.
- Serve hot with Chapatis (Indian flatbread) or Naan (Tandoor-roasted Indian flatbread).
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||17 g|