The real and authentic Kashmiri Dumaloo ! Warning: This will make you feel hungry
So, A lot has been talked about the famous Kashmiri Dum aloo. Some say you put onions. Some famous chefs go around and “teach” you to cut the potato in two halves. Well, if that is the case, I don’t think they are cooking it in authentic style or simple they aren’t cooking the Dum aloo.
It all starts when I was a kid. As a kid, I would observe my mom boiling potatoes. I mean they must be around 25 potatoes in a big bowl. I used to wonder why are we eating the whole potato like this.
This is how it looks:
After they were properly boiled, she used to make me sit and peel off the cover of the potatoes. They used to be very hot.
Its very important that you should boil it properly. To check if it is done or not, you simply put the non-sharpened edge of the knife inside the potato. If it goes and comes out properly, they are done otherwise not.
After I was done peeling them, she would come sit beside me and instruct me how to insert knitting needle in a potato. She would explain that you don’t make a lot of holes, only three to four. Unlike other kids, I never cried, I in fact enjoyed doing that. I never cooked Dum aloo during my childhood but I must have peeled at least 1000 potatoes. Hahaha.
Yes, it’s true, A kashmiri person will understand that. On every big occasion, almost all kashmiri families will have this dish for sure, EYES CLOSED. Dum aloo is one of the most proud Kashmiri dish.
Why do you use knitting needles for cooking Dum aloo?
I would say it is cultural. Back in the time, Kashmiri women were mostly housewives and it used to be mostly cold. So, making woolen sweaters was on the cards and hence knitting needles. Now-a-days, people used toothpicks, matchsticks on any other thing which solves the purpose.
It is very important that you make only three to four holes throughout the potato, one end to the other end. Because you are going to deep fry them. If you make a lot of holes, there are high chances that it may break and on the same side, few holes mean that the masala won’t go inside them.
Here’s how it looks like:
Now, you have to deep fry them on a low to medium flame. If you fry them on high flame, they will only be cooked from outside not inside and you don’t want that to happen. A lot of patience is needed.
After half an hour of hard work, I didn’t only deserve but earned the fried aloo or deep-fried potato. Sprinkle some salt and still it tastes awesome.
The Final Step:
This is a very common step. You will find this in every kashmiri Dish. I call it the Kashmiri Tadka. To know in detail, click here.
After 45 minutes to 1 hour, it’s finally cooked and its amazing!
Do tell me how you feel about the dish.
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