Dum Aloo (Kashmiri Potato Curry)
Dum aloo is a Kashmiri Pandit dish of baby potatoes fried first, then simmered slowly in a spiced tomato and onion gravy. The frying gives the skins a crisp shell that soaks up the sauce as it cooks. Mustard oil, heated to smoking and cooled before the cumin goes in, supplies the sharp, pungent base. In Bengal the same dish, called aloor dum, is eaten with luchi.
Instructions
Peel the baby potatoes, wash them, and prick them all over with a fork. If you prefer to leave the skins on, just wash them well. Soak the potatoes in salted water for 15 minutes.
Heat enough oil in a kadai and deep-fry the potatoes over medium heat until golden brown. Lift them out, drain on absorbent paper, and set aside.
Heat the mustard oil in a pan until it reaches smoking point, then let it cool and heat it again. Add the cumin seeds and asafoetida and cook over medium heat until the cumin seeds darken.
Add the chopped onion and sauté for 3 to 4 minutes, until light golden. Stir in the ginger garlic paste, sauté for 1 minute, and add a little water.
Add the tomatoes and sauté for 1 minute. Pour in a little more water and cook until the tomatoes turn pulpy.
Stir in the chile, cumin, coriander and turmeric powders along with a little water. Add the fried potatoes, mix well, and cook for 2 minutes.
Add a little water and salt, mix, and simmer for 5 minutes, until the potatoes have absorbed the gravy. Stir in the garam masala.
Take the pan off the heat and serve hot, garnished with cilantro leaves and thin strips of ginger. Jeera rice, fried rice or rotis go well alongside.
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