Kashmiri Alur Dom

Kashmiri Alur Dom


1 kg old potatoes
250 gms ghee
2 green cardamoms
3-4 cloves
2 1-inch sticks cinnamon
2 bay leaves
4-6 Kashmiri chillies (soaked in water and ground to a paste)
1 tsp turmeric
IV2 tsp ginger paste
250 gms yoghurt
a pinch asafoetida
1 tbsp milk
50 gms grated dehydrated milk (khoa)
1 tbsp ghee or butter
1-2 tbsp sugar
salt to taste


1. Peel the potatoes and prick them all over with a fork. Soak them in water for an hour. Prick them over once or twice during soaking so that they are quite soft. Drain and pat dry with a clean towel.

2. Heat the ghee to smoking in a wok and reduce heat. Fry the potatoes on low heat until half cooked.

3. Drain well, place on absorbent paper (newspaper is excellent) and keep aside.

4. Pour out all but 2 tablespoons of ghee. Heat and add the green cardamoms, cloves, cinjiamon and bay leaves.

5. Stir when the spices smell fragrant, add the Kashmiri chilli paste and ginger paste. Fry gently for another couple of minutes. Lightly beat the yogurt till smooth and add to pan (for best results take the pan off the fire to prevent the yogurt from curdling). Simmer the mixture on low heat for. 5 minutes then add the potatoes, sugar and salt. Mix, cover and simmer till potatoes are cooked.

6. Add a pinch of asafoetida soaked in a tablespoon of milk and grated dehydrated milk and coat the potatoes evenly with the gravy. Remove from fire. Stir in a tablespoon of hot ghee or butter before serving.

Bangla Ranna: The Bengal Cookbook: Minakshee Das Gupta
Publisher: UBS Publisher's