North Indian Cuisine
Kashmiri Dum Aloo
Kashmiri cuisine tends to be heavy on meat but the Kashmiri Dum Aloo is one of the few delightfully vegetarian dishes from this northernmost state of India.
This dish is a speciality of the Kashmiri Pandits, a small minority of Hindu scholars and priests and the oldest inhabitants of the state. They usually do not use egg, chicken, garlic, onions and tomatoes in their cuisine instead opting for ingredients like yoghurt, asafetida and turmeric, not to mention the Kashmiri red chilli powder.
For this dish deep fried new potatoes are slow cooked on a low flame which allowing them to absorb the amazing flavour of their unique aromatic spice blend including cinnamon, cardamom, cloves, star anise and bay leaf. All cooked in a sauce made from yogurt and a paste of cashew-almond which give it a slight edge of nuttiness.