Kashmiri Dum Aloo

Traditionally, this dish is slow-cooked while the lid is sealed with dough. Re-create the taste with some quick steps to match today’s busy lifestyle.

• Ingredients:

• 1 tbsp poppy seeds
• 1/3 cup heavy cream
• 1¼ cups red onions, sliced
• 1½ tbsp ginger garlic paste
• ½ cinnamon stick
• 1 tsp cloves, whole
• 3 black cardamoms, whole
• ¼ cup Vegetable Oil
• ½ tsp cumin seeds
• ½ tsp turmeric
• 1½ tbsp coriander powder
• 1½ tsp garam masala
• ½ tsp cayenne pepper
• 1 tbsp Kashmiri lal mirch powder
• 2 tbsp kasuri methi
• 1½ cups fresh tomato puree
• Salt to taste
• 1 tbsp sugar
• 1 lb baby potatoes, boiled till fork tender, peeled, deep fried till lightly golden
• 1½ cups water
• ¼ cup cilantro, chopped

• Method:

• 1 Soak poppy seeds in heavy cream for 2 hours. Grind into smooth paste. Set aside.
• 2 Grind onions, ginger garlic paste, cinnamon, cloves and black cardamom into a paste. Add a few tablespoons of water to aid smooth grinding.
• 3 Heat oil in a thick bottom pan. Add cumin seeds. As they sputter add onion mixture.  Cook on medium heat for 8-10 minutes until golden and it turns into a loose paste.
• 4 Add turmeric, coriander, garam masala, cayenne pepper, Kashmiri  lal mirch and kasuri methi. Stir. Add tomato purée. Cook on medium high heat for 12-15 minutes until it forms a loose paste and excess liquid evaporates.
• 5 Add salt and sugar. Stir. Add poppy seed paste. Mix well. Add potatoes. Cover and cook for 2-3 minutes on medium high heat.
• 6 Uncover, add water. Simmer for 10 minutes on medium low heat until potatoes absorb sauce and it gets thicker.
• 7 Turn off heat. Garnish with cilantro. Serve hot with rice, naan and salad.

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