The humble potatoes are what makes the most exotic and richest of dishes and this is very very true. A potato can literally take so many forms – fries, chips, rings, add it to a couple herbs and cheese and you make a casserole, indianise it with spices and make alu dry fry,Alu rassewale which is a gravy form, cook it and add couple veggies and spices roll it in bread crumbs and you get amazing Cutlets, add it to your kadhi, stuff it with cheese and you get stuffed potatoes, or simply bake it in its skin and enjoy it with salt and butter like the english do! Its amazing that this root tuber can do so much and is so versatile. Aloo Dum itself has a variety of versions and this Kashmiri Aloo dum is inspired by the Great Chef Sanjeev Kapoor and of course, there is my blogger friend Aipi of USMasala. Try it and then there is no looking back!
1 Pound Baby Potatoes.
3 Bay leaves.
1 Stick Cinnamon.
2-3 Elaichi Pods Powdered.
1 Tsp Jeera.
1 1/2 Tbs Fennel Powder/ Powdered Somph.
1 Tbsp Dhania Powder.
1/4 Tbsp Ginger Powder.
1 Tsp Red Chilli Powder.
1/4 Cup Water.
1 Tbsp finely chopped garlic.
2/3 Cup Yoghurt Well beaten.
2 Tbsp Cashew Powder.
1 Tsp Sugar.
1 Tsp Kasuri Methi.
1/2 Tsp Garam Masala Powder.
- I love my little electric rice cooker and use it to steam cook veggies. I experiment cooking aloo with it and I love that I can control the amount of cooking on any vegetable. I dont have to wait for a whistle and ten minutes!!! So I prick my baby potatoes with a fork, and toss them in water with a little salt and cook them well, but retain their firmness. Set aside.
- In a flat bottomed kadai, add 2 tbsp of oil/ ghee and pop in the whole masalas – jeera, cinnamon, cardamom, cloves and allow it to fry in the oil for a couple minutes.
- Dissolve the fennel powder, dhania powder, ginger powder and 1/2 tsp red chilli powder in the 1/4 cup of water and mix it well.
- Add it to the sizzling oil in the kadai and stir in vigorously and wait until the oil seperates which should take a couple minutes.
- Now add the beaten yoghurt to the kadai and stir it well bringing down the heat a bit and to be careful not to break the components of the yoghurt.
- Now add 1 cup of water and allow for the mixture to simmer for about 5-10 minutes.
- Add the boiled potatoes, the remaining 1/2 tsp red chilli powder, salt, garam masala, kasuri methi, sugar and cashew powder.
- Mix in all the ingredients well and allow to cook on slow flame for about 15-20 minutes.
- When the oil seperates from the gravy and you see a homogenous consistency switch off the flame and garnish with chopped cilantro.