Kashmiri cuisine has evolved over hundreds of years. The very early and vital influence of the Kashmiri food was by the Buddhists and Pandits of the valley. The cuisine was then influenced by the cultures which arrived later as invaders. The history of modern Kashmiri cuisine can be traced back to the fifteenth-century invasion of India by Timur, and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers, and cooks from Samarkand to the valley of Kashmir. Subsequently, it has been strongly influenced by the cuisines of Central Asia, Persia, and the North Indian plains.
The highlight of Kashmiri cuisine is the ceremonial feast called “wazawan” which includes a spread of over 36 courses. Food cooked on slow fire all night by a selected group of chefs called ‘wazas’ under the overseeing of a ‘Vasta waza’ or master chef, descendants of the cooks from Samarkand is not just a celebration but an emotion. The food is characterized by thick gravies using liberal quantities of yogurt, spices, and dried fruits, and is usually cooked in ghee (clarified butter) or mustard oil.
Though the Kashmiri Wazawan flavours and ingredients are dominated by sheep’s meat cooked on old fruit tree logs using special nickel-plated copper vessels, the Kashmiri Dum Aloo cooked on Damchula – Iron charcoal stove is the highlight of the menu. Baby potatoes are crisped on the outside using the double frying method. It is customary to sprinkle asafoetida water on top of the potatoes while frying. These are then cooked in a yoghurt-based gravy flavoured with authentic spices which lend this delight unique flavour and aroma.
KASHMIRI DUM ALOO RECIPE
Ingredients for Kashmiri Dum Aloo:
For Potato:
- Baby Potato with Skin 500g
- Mustard Oil /Any Other for Deep Fat Frying
- ½ C Water With 1 Tsp Asafoetida Dissolved.
For Gravy:
- Curd 2 C
- Fennel Powder 1 Tbsp
- Dried Ginger Powder 1 Tsp
- Bygadi Red Chilli Powder 1 Tbsp
- Mustard Oil 1 Tbsp
- Black Cardamom 2
- Cloves 4
- Caraway Seeds (Shahi Jeera) 1 Tsp
- Asafoetida A Pinch
- Salt to taste
Preparation Method for Kashmiri Dum Aloo:
- Wash and scrub the potatoes clean. Pat dry and prick all over with a sharp fork. Set them aside.
- Heat oil in a heavy-bottomed pan. Once hot, add the potatoes and fry till light brown.
- While the potatoes are frying sprinkle some asafoetida water 2 or 3 times. Remove and set aside.
- Take a large bowl. Add the curd and whisk in all the spice powders. Set aside. Heat oil and add the whole spices. Fry till aromatic. Lower the flame, add curd, and keep stirring. Simultaneously reheat oil and fry the potatoes till golden brown and drop them directly into the simmering curd gravy.
- Cover and leave it to simmer for 5 minutes. Remove and serve hot.
- For added flavour you can drizzle some fried oil on the gravy.
The recipe for Roti is here
Classic Combo of “Kashmiri Dum Aloo with Roti” is ready 🙂
