There are so many variations of Kashmiri Alu Dum, but the recipe that I am going to share with you, is my version. For the last couple of years, I am have been making this for my friends and family. And every single time, it never fails to impress.
This is a recipe without onions or garlic.
How To Make Kashmiri Alu Dum
We use baby potatoes for making this dish. First, boil baby potatoes till they are 70% done. Peel the potatoes and prick with a fork. Deep fry all the pricked and boiled potatoes. Make a gravy of fragrant spices and yogurt and cook it till the potatoes absorb some of the gravy and flavour.
Ingredients for making kashmiri Alu Dum;
Baby potatoes -12
Oil for deep frying
Mustard oil- 3 tablespoons(kashmiri dishes are traditionally made in mustard oil)
Cinnamon sticks- 2
Dry ginger powder-2 teaspoons
Fennel powder- 1 1/2 teaspoons
Coriander powder-1 teaspoon
Yogurt – 1 cup, whisked
Kashmiri chili powder-1 1/2 tablespoon
Asafoetida- A pinch
Salt -According to taste
Khoya/Mawa powder- 2 tablespoons
Boil the potatoes. They should still be firm.
Peel the potatoes. Prick them and deep fry them.
While frying, use 1 teaspoon of salt so that the salt goes inside the potatoes.
After frying, keep them aside.
Take a pan.
Add oil to it.
Add the whole garam masala to it.
Let it crackle for 1 minute.
Mix water with kashmiri chili powder and asafoetida.
Add it to the oil.
Saute for 1 minute.
Whisk yogurt with 1 cup of water and add it to the pan.
Keep your flame on medium to low and whisk it continuously. Otherwise, the yogurt mixture will curdle.If it curdles start over again don’t use the same mixture.
Add all the ground spices to the yogurt gravy.
Add potatoes to it.
Let it boil for 4-5 minutes.
Then add grated /powdered mawa to it.
Mix it softly so that potatoes don’t break.
Garnish with cilantro and serve.