Kashmiri Dum Aloo is made using baby potatoes and cooked in a yogurt gravy which is basically very hot and spicy. Unfortunately the creamy, thick and rather bland gravy that is served in the restaurants are not the authentic dum aloo of the kashmiri cuisine. The Kashmiris pandits or the vegetarians depend on the fat of the milk products that are available to them in plenty to protect themselves from the biting cold of the region.
The recipes of Kashmiri cuisine use a lot of milk products and lots of whole spices, dry fruits and nuts that make the dish very rich and fragrant. I got this recipe from my friend J’s father who worked in Kashmir many years ago. He is an absolutely wonderful cook and is very knowledgeable about various Indian cuisines as he has travelled a lot across the country working in various states. This is an authentic, no onion, no garlic recipe and is not of the stuffed kind of baby potato gravies but a very simple one that tastes finger licking good when served with rotis, chapathis, naan etc., I served it with Jeera rice.
- It is important to prick the potatoes. This not only helps the potatoes to cook well till the center while deep frying but also prevents any bursting mishaps. Moreover it also absorbs the gravy well.
- If you do not have kashmiri red chili powder, you can either avoid it or replace it with 2 pinch of orange food color.
- While making the gravy, instead of oil, you can use ghee (clarified butter) to make it rich.
- Replace shahjeera with cumin seeds, if you do not have it on hand.
- Make sure that the yogurt is fresh and not too sour as it will completely change the taste of the gravy.