Dum Aaloo Curry Kashmiri Wazwaan

Food is probably the only thing that has so many memories associated with it.Each dish will have background music and laughter and tears and happiness and success associated with it. Maybe some bllod and sweat and failures too...But in everything there will be the comforting hands of a mother.She always knows.What will taste good at what time.She always know when to make something spicy ,when to make something sweet. ..Always. My mom still does...And I make an effort to do the same for Sweet child.Home cooked food will always taste comforting. 

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North India is still disturbed by Western disturbances ,spoiling most of the crop. So there is a glut of baby potatoes...The best way to use up the baby potatoes is by making Dum Aaloo Kashmiri..
The people of the valley make their food in two distinct ways. The salan -vegetable side dish has onions and tomatoes.Technically the older generation Hindu pandits never used onions and garlic in their foods.the new generation does.The Muslim wazas or home cooks use onions and garlic.Neither use tomatoes. Tomatoes were never available there. My mom uses tomatoes to get a little balance in the flavors. You may also want to avoid it.
Another option is to bake the baby potatoes after piercing them with a fork and basting them in ghee or clarified butter. But deep fried potatoes will always taste better.I'm just saying. This recipe is an ode to Mother's.  My mom in particular. If you also seem yo have sentimental leaning s yo suit the proximity to Mother s Day enter this Contest.Maybe your mums recipe wins you a cool voucher for Rs 5000 INR. Buy her some pretty baubles to make her feel special. Wont you?
This vegetable,hot and spicy ,soul satisfying curry is just the right thing to ward off winter blues. Or any blues for that matter.From the valleys of Kashmir, a gift to the Indian subcontinent. As spicy or not as you want it, it pairs beautifully with rice. The rice soaking up the gravy and the ginger powder and fennel seed powder warming up the insides ,this dish is the easiest dish of the wazwaan platter.
Use baby potatoes which are perfect for the dish. Or chop up a large potato or two.
For the
Dum Aaloo Kashmiri Wazwaan
You need
300 ml mustard oil (ghee tastes good too)400 gms baby potatoes1 large onion finely diced1 large tomato grated1/2 cup thick yogurt a day old2 tsp dried ginger powder or sonth2 tsp fennel seed powderSalt to taste1/4 tsp turmeric powder1 tsp or more Kashmiri Deghi Mirch Powder1/2 tsp gram flour or besan

Wash the potatoes well- you don't have to peel them,  prick them with a fork. Heat the mustard oil and let it come to smoking point. On medium heat, deep fry the potatoes till the potatoes are almost cooked.  After about 7 to 8 minutes, drain them in a colander and reserve the oil.

In the same pan take about 2 spoons full of the same oil and turn the heat on. Now tip in the onions and fry till golden brown, keep stirring while you add the salt .

Once the onions are golden brown, add the turmeric powder, Kashmiri Deghi Mirch Powder and the grated tomato.Stir to mix well. 
Whisk the yogurt with the gram flour so that there are no lumps. 
Once the oil leaves the tomato onion masala add the whisked yogurt in stirring non stop. You stop and the yogurt splits. 

The  characteristic flavor of Kashmir comes from these spices.9Once the yogurt comes to a boil, add the ginger and fennel seed powders and stir.

Add in 500 mils boiling hot water and check the taste. Add in the fried potatoes and set to simmer covered or on DUM. The Dum Aaloo Kashmiri are done once the oil floats over the gravy. 
10 to 15 minutes later,serve Dum Aaloo with rice or roti. The Dum Aaloo Kashmiri is ready to satisfy your cravings.
Try this Dum Aaloo Kashmiri and also dont forget to enter in the Mother's day Contest at MySecretRecipe.com.
So what are you baking today? ??
So what are you baking today? ??