Dum Aloo Kashmiri | A decadent Side dish for Rotis and Rice | Side Dishes | How to make Kashmiri Dum Aloo

Jammu & Kashmir – where snow-white mountains are immersed into deep meditation from pre-historic times

Jammu & Kashmir – where mountain streams are flowing with sweet sounds, as if little children are reciting their nursery rhymes.

Jammu & Kashmir – where green meadows, valleys of flowers and apple orchards are eagerly waiting to welcome you

Jammu & Kashmir – where you encounter experiences that are so unique and completely new.

Jammu & Kashmir – where you find colourful birds singing and chirping in dense green forests

Jammu & Kashmir – where you find local people to be always warm and smiling, looking gorgeous in their native dress.

Jammu & Kashmir – the place of magnificent Chinar trees, that stand so tall

Jammu & Kashmir – the land of Santoor (Indian musical instrument) and the world famous Pashmina shawl.

Jammu & Kashmir – the confluence of three great religions – Hinduism, Buddhism and Islam

Visit the place at least once, and get enamoured by its beauty, splendour and charm.

------ Raja Basu

The above poem by Raja Basu epitomizes Kashmir in all its finery. Given that terrorism had taken over that state for a while ago, things seem to be returning to normalcy – atleast for the tourist.

For the foodie -  apples, lotus stem, saffron, walnuts, dry fruits and meat make up most of the basic ingredients and even the Kashmiri Pandits are known to eat both veg and non-veg food. The Kashmiri Wazwan (or Thali) apparently contains 36 decadent dishes which are sure to tickle the palate..

Today’s post is the popular Dum Aloo Kashmiri served with Jeera rice / Plain rice.

I followed Anjana’s recipe, except for deep frying the potatoes. Instead I par boiled them in the microwave, and pan fried them. Addition of Chana Masala took this recipe to a different level.

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BM : 39 ~ Indian State : Jammu & Kashmir

Recipe : Dum Aloo Kashmiri

Dish type :  Side Dish / Accompaniment

Served with : Tandoori Roti or Kulcha or any flat bread or just steamed rice

Spice Level : Medium to spicy

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Prep Time : 15-20 mins, Cooking time : 30 mins ; Serves : 4

Ingredients:

• Baby potatoes – 500 gms (approx. 20)
• Chana Masala - 3.5 tsp
• Kashmiri chilli powder - 3.5 tsp
• Turmeric - 1 tsp
• Black salt - 1/2 tsp
• Salt - 1/2 tsp
• Bay leaves - 2
• Asafoetida - 1/4 tsp
• Coriander powder - 3 tsp
• Tomato puree - 1.5 cup
• Yoghurt - 3/4 cup
• Cream - 2.5 TBSP
• Oil or Ghee – 2 TBSP

Method:

Par boil the potatoes. Prick them all over and shallow fry or bake them till ¾ done

Sprinkle black salt all over them.

Mix the dry masalas – Kashmiri Chilli powder, Channa Masala, Turmeric, Coriander powder in ¾ cup of water and keep aside

Heat oil or ghee, sauté the bayleaf and asafetida. Now add the tomato puree and sauté for 4-6 mins

Gently add the masalas dissolved in the water and cream and salt and mix on low flame so that the cream does not curdle. Add potatoes and mix well.

Add 1 cup more water and bring to a simmer – about 4-6 mins

Finish with any remaining cream and coriander leaves

Serve hot with Roti or Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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