Kashmiri Dum Aloo: Baby Potatoes cooked in Fragrant Spices and Yogurt Sauce

Kashmiri Dum Aloo: Baby Potatoes cooked in Fragrant Spices and Yogurt Sauce

p /p p/p p /p p /p pWhen you need a soul satisfying, ambrosial side dish to dunk the fluffy Naan in, consider this Kashmiri Dum Aloo. The tiny potatoes simmer for long and absorb the flavors of the unique blend of spices from this state in India, which is cradled in the lap of Himalayas and is known [...]

Ingredients

  • 20 small/baby potatoes , peeled and poked with fork/skewer
  • oil for deep-frying the potatoes
  • 4 – 5 tablespoon mustard oil
  • a generous pinch of hing/asafoetida
  • 1 tejpatta/Indian bay leaf
  • 1 teaspoons green cardamom powder, ( – divided
  • 1/4 teaspoon clove powder
  • 2.5 tablespoons saunf/ fennel seed powder, divided
  • 1 teaspoon sooth/dry ginger powder
  • 2- 3 tablespoon Kashmiri Red Chili Powder, or about 8 Kashmiri whole red chilies ground to a paste – adjust amount to taste.
  • 2 and 1/4 cup plain yogurt, well drained and whisked smooth and lump free
  • 1 tablespoon unsalted and unroasted cashew or almond
  • 1/2 teaspoon Garam Masala powder + 1/4 teaspoon roasted cumin powder, to finish off
  • salt to taste
  • few tablespoons of dry roasted cashews + some golden raisins for garnish (optional)
  • fresh coriander/cilantro for garnish
Read the whole recipe on eCurry