Step-by-Step Instructions

1. 1.Prepare Potatoes

   Peel the par-boiled potatoes. Using a knife or fork, prick all the potatoes thoroughly. This helps the gravy and spices absorb better, ensuring the potatoes are not bland.

2. 2.Roast Whole Spices

   Take a pan and add all the whole spices (1 tbs coriander seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, 2 green cardamom pods, 1 small piece cinnamon stick, 4-5 black peppercorns, 2 cloves). Roast them on medium to low flame for 30 seconds to 1 minute until they become aromatic. Do not over-roast. Turn off the gas and transfer the roasted spices to a bowl to cool down.

3. 3.Shallow Fry Potatoes

   In the same pan, add 2 tablespoons of mustard oil. Once the oil is hot, add the pricked par-boiled potatoes. Shallow fry them on medium flame until they turn golden brown on all sides. Add 1/4 teaspoon of salt to the potatoes and mix well. Continue frying until they are golden brown. Then, add 1/4 teaspoon of turmeric powder and 1/4 teaspoon of red chili powder to the potatoes, mix well, and fry for a little longer until well coated. Transfer the fried potatoes to a separate bowl.

4. 4.Prepare Onion Paste

   In the same pan, add 1 tablespoon of oil. Add the roughly chopped onion, garlic cloves, ginger, and green chilies. Sauté for 1-2 minutes. Then, add the cashew pieces and continue to fry for another 5 minutes on medium flame until the onions are soft. Turn off the gas and let the mixture cool down completely. Once cooled, transfer it to a mixer jar and blend into a smooth paste.

5. 5.Prepare Curd Mixture

   Take the cooled roasted whole spices and grind them into a fine powder. In a separate bowl, combine the plain curd with the freshly ground whole spice powder. Mix well and set aside.

6. 6.Cook the Gravy Base

   In the same pan, add 2 tablespoons of mustard oil. Once the oil is hot, add 2 bay leaves, 1 teaspoon of cumin seeds, and 1/4 teaspoon of asafoetida. Let the cumin seeds splutter. Then, add the prepared onion-cashew paste and sauté on medium flame for 2-3 minutes until it changes color and the raw smell disappears.

7. 7.Combine and Simmer

   Add the curd and whole spices mix to the pan. Stir continuously on medium flame until the gravy comes to a boil to prevent the curd from curdling. Once it boils, add 1 teaspoon of coriander powder and 1/2 teaspoon of turmeric powder. Mix well and cook on low flame for 3-4 minutes until the oil separates from the gravy. Add 2 cups of water and bring the gravy to a boil on medium flame. Cover the pan with a lid and let it boil for 2-3 minutes.

8. 8.Final Cooking and Garnish

   After 2-3 minutes, check the gravy. It should be boiling well. Add the shallow-fried potatoes to the gravy and mix gently. Adjust salt to taste. Cover the pan again and simmer on low flame for 5-7 minutes, allowing the potatoes to absorb the flavors. Once cooked, add 1/2 teaspoon of garam masala powder and garnish with finely chopped green coriander. Your Kashmiri Dum Aloo is ready to serve.