While I was growing up, every summer invariably my father would plan out a vacation for us, and one of them happened to be a trip to the serene, sublime, enchanting Kashmir. It was a 21-day holiday in the summer of 1988. This was the time where one planned the entire trip by oneself without the help of a travel agent. It was a trip with many firsts for me. First flight, first 7-day trek with sleeping in tents in sleeping bags, I know how thrilled I was with the sleeping bags, riding on horses, crossing rivers. It was a beautiful and memorable trip. This was the time when there was no POK ( Pakistan occupied Kashmir) and tourists like us could see the state at their leisure without any fear. One of the dishes I tasted there was Kashmiri dum aloo and the taste of it still lingers in my mouth. The moment you put it into your mouth you experience a burst of flavours. I have been on a search for the authentic recipe and after all these years I happened to chance upon it and got it straight from the horse's mouth- a Kashmiri chef. This is as authentic as it gets.
Pressure cook 8 mid sized potatoes for 2 whistles
Cool and peel them.
Prick each potato with a toothpick at several places all around.
Heat mustard oil for deep frying in a kadhai.
Fry the boiled potatoes until golden brown
(alternately air fry them in an air fryer after coating them in 2-3 tbsp mustard oil)
Heat 3 tablespoon of mustard oil in a pan, when hot, add:
+ 5 cloves
+ 2 cinnamon sticks
+ 4 green cardamom
+ 4 black cardamom
+ 4 bayleaf
Cook the above for two minutes.
Sprinkle a few drops of water a couple of times in the middle to get the temperature down and to ensure that spices don't get burnt.
Take a 4 tablespoons of water and mix 8 teaspoons of Kashmiri red chilli powder in it.
Add this to the pan and mix well.
Add 1/2 cup yoghurt and mix well.
In sometime oil will start floating on top.
Now add
+ 4 cups of warm water
+ fried potatoes
+ 3 teaspoon fennel powder
+ 2 pinches heeng
+ 2 teaspoon jeera powder
+ 1 teaspoon dry ginger powder
+2 teaspoon garam masala powder
Add 1 teaspoon salt
Cover with a lid and cook for 20- 25 minutes.
Check for the oil to float on top again.
Simmer another 5 mins till gravy thickens a bit.
Garnish with freshly chopped coriander leaves. (optional)
P.S. I always garnish my dishes with fresh coriander leaves even though the authentic recipe doesn’t call for it. I am die hard fan of fresh coriander.
Ingredients
Directions
Pressure cook 8 mid sized potatoes for 2 whistles
Cool and peel them.
Prick each potato with a toothpick at several places all around.
Heat mustard oil for deep frying in a kadhai.
Fry the boiled potatoes until golden brown
(alternately air fry them in an air fryer after coating them in 2-3 tbsp mustard oil)
Heat 3 tablespoon of mustard oil in a pan, when hot, add:
+ 5 cloves
+ 2 cinnamon sticks
+ 4 green cardamom
+ 4 black cardamom
+ 4 bayleaf
Cook the above for two minutes.
Sprinkle a few drops of water a couple of times in the middle to get the temperature down and to ensure that spices don't get burnt.
Take a 4 tablespoons of water and mix 8 teaspoons of Kashmiri red chilli powder in it.
Add this to the pan and mix well.
Add 1/2 cup yoghurt and mix well.
In sometime oil will start floating on top.
Now add
+ 4 cups of warm water
+ fried potatoes
+ 3 teaspoon fennel powder
+ 2 pinches heeng
+ 2 teaspoon jeera powder
+ 1 teaspoon dry ginger powder
+2 teaspoon garam masala powder
Add 1 teaspoon salt
Cover with a lid and cook for 20- 25 minutes.
Check for the oil to float on top again.
Simmer another 5 mins till gravy thickens a bit.
Garnish with freshly chopped coriander leaves. (optional)
P.S. I always garnish my dishes with fresh coriander leaves even though the authentic recipe doesn’t call for it. I am die hard fan of fresh coriander.