Kashmiri Dum Aloo

Learn how to make kashmiri dum aloo.

Ingredients:

For the potatoes

8 medium sized potatoes
250 gms khoya
Green chilies
2 tblsp cashew nuts (kaju), chopped
Salt to taste
Oil for deep frying

For the gravy

5 tblsp oil
2 medium sized onions sliced
3 tomatoes, pureed
7-8 cloves of garlic
1 inch piece of ginger
1 inch piece of cinnamon (dalchini)
2 pieces bari ilaichi
10 black pepper corns ( kali mirch)
4 cloves
2 dried bay leaves ( tej patta)
3 dried whole red kashmiri mirch soaked in water and made into paste.
1/2 tsp turmeric powder (haldi)
Salt to taste
1 1/2 tsp dried coriander powder (dhania powder)
1 heaped tspn garam masala
2 tsp sugar 2 tblsp khoya

How to make Kashmiri Dum Aloo:

For the potatoes

  • Peel and deep fry the potatoes till they are half done but a little crispy from outside
  • At one end, cut off a cap and scoop from inside.
  • Mix khoya, green chilies, salt and cashews together.
  • Now stuff this mixture into the hollow of the scooped potatoes
  • Put the cut off lid of the potatoes back and hold together with a tooth pick.
  • Keep aside.

For The Gravy

  • Heat oil in a heavy wok and fry the sliced onions till they are brown in color.
  • Drain these fried onions and grind with ginger-garlic to make a paste.
  • In the remaining oil (which should be around 3-4 tbsp now) add the whole spices and let splutter.
  • Now put in the onion and ginger garlic paste.
  • Let it roast for a little while.
  • You should now add the tomato puree to this paste and saute till you can see oil getting separated from the paste.
  • Once done, you can add the dried spices like turmeric, garam masala, coriander powder, salt and also the red chili paste.
  • Mix well and roast a little more.
  • Add 1 tbsp of khoya and mix
  • Now add a little hot water to make a gravy and let boil for 5 minutes.
  • Keep the gravy aside.
  • To dum the potatoes.
  • Take a deep dish and grease well with ghee.
  • Arrange the stuffed potatoes and cover them well with the gravy.
  • Cover the dish with a lid and seal it with a long rope of ordinary chapatti dough.
  • You can either keep this utensil on hot coals for 20 minutes or put it in a tandoor for the same time.
  • Once done, break open the seal of the utensil and garnish with the remaining 1 tblsp of khoya and fresh coriander.
  • Serve immediately with hot chapattis or naan.