Kashmiri Style Potato Curry, Kashmiri Dum Aloo

Dum refers to a method of preparation in which the dish is cooked with the lid closed and very leisurely over very low heat. Aloo means “earth apple” in northern India and Pakistan. There are three types of dum aloo – one from Kashmir, one from Benares and one from Bengal. While restaurants in India often have dum aloo on the menu, they rarely bring the dish to the table in the correct preparation.

The Kashmiri version of dum aloo makes a bright red curry that gets its color from Kashmiri chilies. It is also delicious as an accompaniment to a fish or possibly meat dish. If you like the sauce more creamy, add less water.

Soak the chilies in 750 ml of water for at least 4 hours. Then squeeze them heartily with the back of a spoon so that they can release a lot of color into the water, and strain them through a sieve.

If using paprika powder, stir it through with 750 ml of water.

2. beat the yogurt with a fork and set aside.

3. rinse the potatoes and make them with the peel in salted water (½ tsp salt) for 5-6 min. Drain, cool and peel the potatoes. Pierce each potato deeply a few times with a wooden stick and cut lengthwise into quarters.

Heat 5 tablespoons of oil in a large frying pan and roast the potatoes in two portions over high heat until golden brown and crispy. This will take about 5 minutes each. Put the roasted potatoes on kitchen

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