Kashmiri Dum Aloo
Kashmiri food is generally renowned for its rich non-vegetarian fare, but the cuisine from this part of the country also has some standout vegetarian dishes. A popular one is Dum Aloo - a great addition to any wazwaan (feast)!
6 Potatoes, or 16 Baby Potatoes
2 Onions, chopped
1 2” Ginger, chopped
3 Tomatoes, roughly chopped and ground by hand or pureed in a blender
½ tsp Coriander Seeds Ground/Dhania Powder
¾ tsp Chilli Powder
2 Green Cardamom
1 Cinnamon Stick
3 tbsp Curd/Yogurt/Dahi
¼ tsp Turmeric
¾ tsp Garam Masala
12 Cashewnuts/Kaju, soaked in water for 15 minutes
Coriander for garnishing
6 tbsp Oil
Boil and peel potatoes. If using regular potates instead of baby potatoes, cut each potato into 4 pieces. Deep fry until golden-brown and set aside.
Remove the cashewnuts from water and soak in the curd for 15 minutes. Pulse in blender or grind in a mortar & pestle to make a fine paste.
Grind the chopped ginger and onion to a paste, again either in blender or by hand. Keep aside.
Heat the oil and add the cardamom and cinnamon stick.
After a minute add the onion paste and fry until golden-brown. Add turmeric, dhania powder, red chilli powder, garam masala and salt.
Cook on low heat until well-browned. Add tomato paste and cook until the mixture starts to leave oil.
Add the dahi-kaju paste and cook for 4-5 minutes till oil starts to separate again. Add enough water (about 2 - 2½ cups should do) to get a thick gravy.
Bring to a boil and add the fried potatoes. Let it simmer and cook for 5-7 minutes before transferring to a serving dish.
Sprinkle with chopped dhania and enjoy!