The Kashmiri Aloo Dum is a Hindu dish that combines boiled potatoes in a spicy yogurt and spice sauce. Its meticulous preparation and intense flavors make it a delight for Indian cuisine lovers. Ideal for those seeking an authentic and flavorful culinary experience.
The potatoes are handled carefully during cooking, prepared with care.
Flavors are mixed delicately, creating a unique gastronomic experience.
The aromas and textures intertwine in each bite.
Kashmiri Aloo Dum
Ingredients
1 kilogram of potatoes
1 cup of mustard oil
6 tablespoons of yogurt
3 teaspoons of red chili
1 tablespoon of fennel powder
1 teaspoon of caraway seeds
1 teaspoon of cinnamon powder
3 cloves
1 black cardamom
4 black peppers
1 teaspoon of ginger powder
1 liter of water
1 tablespoon of salt
Preparation
Step 1 : The potatoes are washed and dried before cooking.
Step 2 : In a pot, water is boiled and salt is added once it boils, then the potatoes are cooked.
Step 3 : After cooking, the potatoes are removed from the water, peeled, and cooled.
Step 4 : They are gently pricked with a fork to allow better absorption of the sauce.
Step 5 : The yogurt is beaten until a creamy consistency is achieved and set aside.
Step 6 : Mix 3 tablespoons of red chili with two tablespoons of water until you get a paste.
Step 7 : Heat the mustard oil in a pot and fry the potatoes until golden.
Step 8 : Then remove from the oil and place on absorbent paper to remove excess fat.
Step 9 : Remove excess oil from the pot, leaving only two tablespoons.
Step 10 : Add the chili paste and after a few seconds, add the yogurt.
Step 11 : Mix well and add one tablespoon of fennel powder to the preparation.
Step 12 : Add cinnamon, cloves, ginger, peppers, cardamom, and the seeds.
Step 13 : Mix well and incorporate the potatoes.
Step 14 : Cover the pan and cook on low heat for about 10 minutes.
Step 15 : Once the sauce has thickened, remove from heat and serve.
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