Kashmiri Style Dum Oluv (Dum Aloo) Recipe
Introduction
Kashmiri Style Dum Oluv, also known as Dum Aloo, is a rich and flavorful vegetarian dish hailing from the beautiful region of Kashmir. This dish features baby potatoes that are boiled, shallow-fried, and then simmered in a luxurious yogurt-based gravy infused with aromatic spices. The result is a creamy, mildly spicy curry that pairs beautifully with steamed rice or whole wheat naan, making it a perfect addition to your lunch or dinner table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes | 10 (boiled and shallow fried) |
| Water | For boiling |
| Salt | To taste |
| Sunflower Oil | As needed |
| Bay Leaf (Tej Patta) | 1 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Kashmiri Red Chilli Powder | 3 teaspoons mixed with 3 tablespoons water |
| Fennel Seeds (Saunf) – powdered | 1 teaspoon |
| Dry Ginger Powder | 1 inch |
| Black Cardamom (Badi Elaichi) – powdered | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Hung Curd (Greek Yogurt) | 1 ½ cups (low fat, whisked till smooth) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 210 |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 300 mg |
Preparation Time
| Type | Time (Minutes) |
|---|---|
| Preparation | 5 |
| Cooking | 30 |
| Total | 35 |
Instructions
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Boiling the Potatoes: Begin by washing the baby potatoes thoroughly and then place them in a pressure cooker. Add enough water to cover the potatoes, along with a pinch of salt. Cook for about three whistles on medium heat. Once done, allow the pressure to release naturally. Carefully open the pressure cooker, drain the water, peel the potatoes, and set them aside.
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Shallow Frying: In a heavy-bottomed pan, heat 2 tablespoons of sunflower oil over medium heat. Once the oil is hot, gently add the boiled and peeled potatoes. Roast them until they turn light brown and crispy on the outside. Once done, remove the potatoes from the pan and set them aside.
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Preparing the Spice Base: In the same pan, add a teaspoon of oil if needed, and toss in the bay leaf, cloves, cinnamon stick, and green cardamom pods. Sauté for a minute until fragrant. Be cautious not to burn the spices.
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Making the Gravy: Once the spices are aromatic, add the Kashmiri red chilli powder mixed with water. Stir well to combine. Next, add the powdered fennel seeds and dry ginger powder. Mix everything together, and be prepared for a slight splatter—stir carefully.
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Incorporating the Yogurt: In a separate bowl, whisk the hung curd until it’s smooth and creamy. Lower the heat on the pan, and slowly add the whisked yogurt to the spice mixture, stirring continuously to prevent curdling.
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Simmering the Potatoes: Gently add the roasted potatoes to the yogurt gravy. Ensure the flame is low to allow the potatoes to simmer in the flavorful sauce without breaking apart. Cover the pan and let it cook for about 25 minutes, stirring occasionally.
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Final Touches: After simmering, sprinkle in the cumin seeds and black cardamom powder, mixing gently to combine all the flavors. Taste and adjust salt as needed.
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Serving: Serve the Kashmiri Style Dum Oluv hot, accompanied by steamed rice or whole wheat naan, and perhaps a side of aamras (mango pulp) for a delightful contrast.
Conclusion
This Kashmiri Style Dum Oluv recipe brings together the essence of Kashmiri cuisine, where spices and flavors blend harmoniously. The creamy texture of the yogurt combined with the earthy sweetness of baby potatoes creates a dish that’s not just a meal but a celebration of flavors. Enjoy this comforting dish with loved ones and savor the taste of Kashmir right at your table!
