Kashmiri Aloo Dum (No Onion, No Garlic)
Ingredients: - 500g baby potatoes, boiled and peeled - 2 medium-sized tomatoes, pureed - 1/2 cup yogurt (whisked) - 1/4 cup mustard oil - 1 teaspoon cumin seeds - 1/2 teaspoon fennel seeds - 1/2 teaspoon ginger paste - 1/2 teaspoon asafoetida (hing) - 1 teaspoon Kashmiri red chili powder - 1/2 teaspoon turmeric powder - 1 teaspoon coriander powder - 1/2 teaspoon garam masala - Salt to taste - Fresh coriander leaves for garnish Instructions: 1. **Prepare Potatoes:** - Boil the baby potatoes until they are just tender. Peel and set aside. 2. **Make Spice Mix:** - In a small bowl, mix Kashmiri red chili powder, turmeric powder, coriander powder, and garam masala. Add a little water to make a paste. 3. **Cooking:** - Heat mustard oil in a pan. Once hot, add cumin seeds and fennel seeds. - Add asafoetida (hing) and ginger paste. Sauté for a minute until the raw smell disappears. 4. **Add Spice Paste:** - Add the prepared spice paste and sauté for 2-3 minutes until the oil starts to separate. 5. **Tomato Puree:** - Add the tomato puree and cook until the oil separates from the masala. 6. **Yogurt Mixture:** - Lower the heat and add whisked yogurt. Stir continuously to avoid curdling. 7. **Add Potatoes:** - Add the boiled baby potatoes to the masala. Coat them well with the mixture. 8. **Simmer:** - Cover and simmer on low heat for 15-20 minutes, allowing the potatoes to absorb the flavors. 9. **Check Seasoning:** - Add salt according to taste. Adjust other seasonings if needed. 10. **Garnish and Serve:** - Garnish with fresh coriander leaves and serve hot with steamed rice or Indian bread of your choice.
Enjoy your delicious Kashmiri Aloo Dum without onion and garlic!
