Cookbook:Dum Aloo (Kashmiri Potato Curry)

Dum aloo (also spelled as dam aloo) or alu dum is a potato-based dish and part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum aloo is popular throughout India. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as "aloor dum".

Ingredients

 * Baby potatoes
 * Salt
 * Oil
 * Mustard oil
 * Cumin seeds
 * Asafoetida
 * Onion, chopped
 * Ginger garlic paste
 * Water
 * Tomatoes, chopped
 * Chile powder
 * Cumin powder
 * Coriander powder
 * Turmeric powder
 * Garam masala
 * Cilantro
 * Ginger root, sliced thin

Procedure

 * 1) Peel, wash, and prick baby potatoes all over with the help of a fork. In some recipes the potatoes are kept unpeeled. In this case, they should be washed properly.
 * 2) Soak the potatoes in salted water for 15 minutes.
 * 3) Heat a sufficient amount of oil in a kadai, and deep-fry the potatoes on medium heat until golden-brown. Drain, place on absorbent paper, and keep aside.
 * 4) Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida, and cook on medium heat until the cumin seeds change colour.
 * 5) Add onion and sauté for 3–4 minutes or until the onion turns light golden.
 * 6) Add ginger-garlic paste, and sauté for 1 minute. Stir in a little water.
 * 7) Add tomatoes, and sauté for 1 minute. Add a little water, and cook until tomatoes turn pulpy.
 * 8) Stir in red chili powder, cumin powder, coriander powder, turmeric powder, and a little water.
 * 9) Add fried potatoes, stir to mix well, and cook for 2 minutes.
 * 10) Add a little water and salt. Mix well, and simmer for 5 minutes or until the potatoes absorb the gravy.
 * 11) Stir in garam masala powder.
 * 12) Remove from heat and serve hot, garnished with cilantro leaves and ginger strips. It can also be served with jeera rice, fried rice, or rotis.