My trips to farmer’s market (Rythu Bazar) are quiet less these days. I pick up vegetables from the street vendor or if I am looking for something, then I will mention it to him…and he will get it for me if it is available in the market. Story was different when I was in Bangalore. We had 3 vegetable shops just few steps away from my house. Everyday I could get fresh vegetables directly from the shop either by a phone call or by just stepping out. A man on cycle with a basket full of green leafy vegetables use to come and park in front of our gate…and whenever needed I just use to get fresh home grown leafy vegetables from him.
Since the time winters have begun, I have been craving for ‘dum aloo’…. but something or other kept me postponing this…Yesterday when I was going to drop Lil’M to school, I saw my neighbour aunty picking up vegetables from the street vendor and when I get down the stairs and reached her, she showed me how tiny the potatoes are…that the vendor has bought…and commented who is going to peel these tiny ones…
With joy in my eyes, I rushed to check in the vegetable basket…not all were so tiny, but the ones which are small, I picked them almost all….may be my neighbour aunt thought I have gone made seeing the way I was picking up the baby potatoes. With a slight smile on her face, what you are going to make with these…they are so small that you end up nothing when you peel them. I said I will boil these and take the peel off and rushed back home to lay the packet at home and went to drop Lil’M.
They are so many variations of making ‘Kashmiri Dum Aloo’, but this is one of the tried and tested recipe in my kitchen. The richness from almonds, spiciness from hot masala’s, sourness from curd and creaminess from onion and tomato paste, make this recipe a perfect accomplishment on your table with jeera rice or bagara khana or veg pulao or naan or roti or kulcha.
Using puff pastry to seal the dum is the modern approach to make this recipe. This reduces the time and effort to knead the dough. When the recipe was ready, I took some for my neighbour aunt for tasting. Today morning she spotted me on the stairs and said, she never thought those tiny potatoes can be used to make such a wonderful dish…will take the recipe from you as her family members emptied the bowl clean last night…..
- ½ Kg. Baby Potatoes
- 1 big Onion, sliced
- 2 medium sized Tomatoes, sliced
- 1½ tbsp. Kashmiri Red Chili powder
- ½ tbsp. Garam Masala
- ½ tbsp. Coriander powder
- ¼ tbsp. Cumin powder
- ½ tbsp. Fennel powder, optional
- 1 cup Curd/Yogurt, whisked
- 1 tbsp. Ginger-Garlic paste
- 2 tbsp. Almond paste
- 1 tbsp. Raisins
- 8 Cashews, roasted
- Puff pastry/Dough *
- 2 tbsp. fresh Cream, optional
- 1 tbsp. minced Coriander leaves, garnish
- Wash baby potatoes under running water and them to pressure cooker with enough water. Pressure cook for 1-2 whistles. Make sure not to over cook potatoes, otherwise you end up with mushy potatoes in the gravy.
- Once the pressure settles down, drain the water from the potatoes and leave it to cool, until you can handle them. I gently peeled the skin of the potatoes, before frying them out. You can even leave the skin, your choice.
- Prick the boiled potatoes and sprinkle some salt and set aside. Add oil to heavy bottom cooking vessel and when it heats up add in potatoes and fry till the outer layer turn crisp and golden brown.
- Drain on kitchen tissue and set aside. In the same oil, add sliced onions and fry till nice golden brown in color. Now add sliced tomatoes and fry till they turn soft. Leave the mixture to cool and grind to make a smooth paste. If needed add 2-3 tbsp. of water.
- Whisk yogurt with red chili powder, coriander powder, cumin powder, fennel powder, garam masala and salt.
- In the same pan, add oil if needed and add ginger-garlic paste and fry till raw smell disappears. Pour in the ground paste of onion and tomato, add whisked yogurt with masala’s.
- On a medium flame, stir to combine till all the masala’s and spice paste come together. Now add almond pate and fry for 1-2 minutes. Add in fried baby potatoes and raisins. Combine well. Make sure all the baby potatoes are nicely coated with masala.
- Add half cup of water and cook on low flame by covering it with a lid and sealing the sides with puff pastry or dough for 10-15 minutes.
- Garnish with fresh cream, cashews and minced coriander leaves before serving.
- Add love to make this recipe taste 'Yummy'.
- Make sure you pick up all equal size potatoes, as they will all cook at a time.
- You can read more about ‘DUM’ in my Hyderabadi Chicken Dum Biryani post.
- Using puff pastry is modern way approach for ‘Dum’ cooking. Just thaw the pastry sheet before using it as sealing for ‘Dum’.