KASHMIRI DUM ALOO RECIPE|HOTEL STYLE PUNJABI SHAHI ALOO DUM PUKHT

KASHMIRI DUM ALOO involves baby potatoes cooked in a mildly spiced yogurt gravy.

I have been a fan of potato since chilhood & can eat potato in any form whether it is pakoda,bhaji,sabji,kachrya,cutlet,rolls..curry etc.... You will find this recipe in the menu of several indian restaurants

I tasted this recipe in my office canteen since then this dish has become my favourite..Normally on saturdays we never bought tiffins. Me & my friend used to have punjabi dishes usually dumaloo with nan/roti.

So I ventured to prepare this shahi dum aloo recipe at home & it was a big success..

INGREDIENTS

1/2 kg  - Baby potatoes ( small size)

1tsp  - ginger garlic paste

1tsp - turmeric powder

1 -2 tsp - red chilli powder

1 pinch -asafoetida

Bay leaves - 4-5

Yoghurt (curd) - 2 cup

Milk - 1/2 cup

Ghee - 4 tbsp

Salt as per taste

SPICES

 Coriander seeds (dhane)- 1 tbsp

Cumin seeds(jeera) - 1tsp

Black cardamom (Badi elaichi) - 4

Green cardamom (velchi) - 2

Cloves (lavang)   - 4

Cinamom (dalchini)  - 1 inch stick

Black pepper (kali miri) - 5-6

PASTE

 Big onion -1

Cashew - 7-8

1 tsp poppy seeds (khus khus)

METHOD

Dry roast lightly the spices mentioned above  & blend it in a mixer.

Soak poppy seeds & cashew in water for 15 minutes .Saute onion for 1 min in a pan & let it cool.

Grind onion,poppy seeds & cashew into paste.

Peel off the potatoes and prick it.   

Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.

Add bay leaves, asafoetida, ginger-garlic paste,  onion cashew paste  to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.

Add the garam masala prepared in step 1 to this mixture and heat for 2-3 minutes.

Add turmeric powder, chilli powder and salt. Fry it about a minute.

Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.

If you find the gravy too thick, you can add some water.

Finally add pricked fried potaoes to the gravy and pressure cook it for 2 whistles. Switch off the gas .

 Decorate it with green coriander leaves ,cashews and serve hot with naan/roti

Variation

 Alternately you can pressure cook the baby potatoes first  with salt.Allow to cool Peel skin prick with fork & then fry in oil & add these potatoes in step 11 .Remaining recipe remains same only in this case simmer the gravy for 2-3 minutes & garnish with   green coriander leaves ,cashews and serve hot with naan/roti