Kashmiri dum aloo.

 This was the most unusual recipe I have made till date. I always had a prejudice against fennel seeds being used in savoury recipes. But this recipe not only broke all those prejudices, but also opened a new chapter in my cooking experience. Fennel seed powder (sauf powder) is the spice that gives this aloo dum its distinct flavour. It’s a authentic kasmiri recipe.

 Kashmiri pundits traditionally do not use any garlic and ginger in their cooking. Even in their non vegetarian cooking only the five common species are predominantly used. Mustard oil is the traditional oil for cooking .which are fennel seed powder, dried ginger powder, coriander powder, chilli powder and zeera powder. These form the basis of any gravy along with asafoetida and curd.

           Ingredients                                                           

          Baby potatoes       ½ kg
          Curd                       1 cup
          hing                        ¼ tps

     Whole garam masala
     cloves                   5
     Bay leaves            2
     Cinnamon             ½” stick
     Green cardamom  5

Powdered spices
Fennel seed powder     2 tbs
Dried ginger powder     ¼ tps
Coriander powder         1 tps
Kashmiri red chilli powder    1tb
Jeera powder                         1tps

Par boil the potatoes and peel the skin.

Heat mustard oil till smoky. Meanwhile prick the boiled potatoes and deep fry them in the heated oil on a medium flame. The colour should be medium brown (slightly darker than medium brown).

Take 3 tbs oil (remaining mustard oil) in a deep pan. Mix all the dried ingredients except the asafoetida in the curd and keep aside for 5mins.

In the oil put the whole garam masala and roast on a slow flame. Add the asafoetida and immediately after that the curd mixture. Sauté the masala till oil is separated from the masala. Add 2 cups of water and bring to a boil. Add the fried potatoes and cook covered for about 20 15 mins.

The cooked dish should have a layer of oil floating on top. Mostly all kashmiri recipes have a higher oil content because of the weather there. And even if the oil used is lesser the oil will generally come on top because the spices used are dried ones. When I made this recipe I did not have kashmiri chillies at home so went ahead and used the normal ones. But if kashmiri chillies are used the colour