Kashmir Dum Aloo (Slow Cooked Potatoes) Crockpot Recipe

Dum Aloo is age old Kashmir dish slowly cooked in Handi for hours. We will use modern kitchen ware to emulate various aspects of making dish. The results will be same as if you were eating this dish in Jammu during 1950s.

We will use Crockpot to emulate Dum cooking in a Handi.

What is Dum Cooking?

This is a very rich dish, with lots of Ghee.

Ingredients

1. Potatoes about the size of a golf ball: 12

2. Ghee: ½ Cup

3. Finely Chopped onions: 1½ cups

4. Salt: ½ teaspoon

5. Ground Cayenne: ½ teaspoon

6. Finely Chopped Ginger: 1 teaspoon

7. Curry Powder Standard Onset Punjabi : 2 Tablespoon

8. Whole Cardamom: 3

9. Broken Cinnamon: 1"

10. Whole Cloves: 5

11. Hing (Asafetida): Pinch

12. Chopped Tomatoes: 1 Cup

13. Whole milk yogurt: ¾ cup

14. Degi Mirch: 1 teaspoon

15. Water: ½ cup.

Don't add too much water. You want just water sufficient to cover the potatoes by ½".

Sealing

Flour: ¼ cup

Water: 1½ Tablespoon

Method

1. Peel Potatoes. Prick with a fork. Put them in cold water to prevent them from turning brown.

2. Melt and heat Ghee in a heavy bottom pan. Fry a batch of potatoes in Ghee. Make sure the outside of each potato gets crusty brown. It will take about 8 to 10 minutes per batch to fry potatoes. As the batch is fried, remove with slotted spoon and transfer to the crock pot.

Alternately, you can fry in deep fryer pre-heated to 320º F for 8 minutes.

3. You should have about 3 Tablespoons of Ghee left. Add onions, salt and cayenne. Sauté till onions are translucent to brown.

4. Add ginger. Sauté 30 seconds

5. Add currypowder, cardamom, cinnamon, clove, and Hing. Sauté about 3 minutes.

6. Add remaining ingredients. Bring to a boil. Transfer to Crockpot. Make sure there is just enough water to cover the potatoes by ½".

7. Cover the Crockpot with the lid.

8. Makes a hard paste of flour and water. Seal the lid.

9. Set Crockpot at high. Cook about 15 minutes.

10. Reset crock pot to 'Low'. Cook for about 3 hours.