Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
290cal
6gprotein
30gcarbs
17g
Ingredients
500 g Baby Potatoes (About 15-20 potatoes)
1 tsp Salt (For boiling potatoes)
2 cup Mustard Oil (For deep frying)
1.5 cup Curd (Full-fat, whisked until smooth at room temperature)
2 tsp Kashmiri Red Chilli Powder (Provides color and mild heat)
1.5 tsp Fennel Powder (Also known as Saunf powder)
A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
About Kashmiri Dum Aloo, Kashmiri Girda and Noon Chai
Perfectly spiced Kashmiri Dum Aloo with warm Girda – a soul-satisfying comfort food experience!
This kashmiri dish is perfect for lunch. With 908.7 calories and 25.45g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cumin Seeds
4 pcs Cloves
1 pcs Black Cardamom
1 inch Cinnamon Stick
0.5 tsp Sugar (Helps balance the tanginess of the yogurt)
0.5 tsp Garam Masala
1 cup Water (Hot)
Instructions
1
Boil and Prepare Potatoes
Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover and add 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are just tender but still firm. Do not overcook.
Drain the potatoes, allow them to cool slightly, then peel the skins.
Using a fork or toothpick, prick each potato deeply all over. This is a crucial step for flavor absorption.
2
Fry the Potatoes
Heat 2 cups of mustard oil in a kadai or deep pan over medium-high heat until it is shimmering.
Carefully add the pricked potatoes to the hot oil, frying in batches if necessary to avoid overcrowding.
Fry for 6-8 minutes, turning occasionally, until they are golden brown and have a light, crisp crust.
Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
3
Prepare the Yogurt Base
In a medium bowl, combine the whisked room-temperature curd, Kashmiri red chilli powder, fennel powder, and dry ginger powder.
Whisk vigorously until the mixture is completely smooth and free of lumps.
4
Temper Spices and Cook Gravy
In a separate heavy-bottomed pan, heat 3 tbsp of mustard oil over medium-high heat until it just begins to smoke. Immediately reduce the heat to low.
Add the cumin seeds, cloves, black cardamom, cinnamon stick, and asafoetida. Sauté for 30-40 seconds until they become fragrant.
Turn the heat to the absolute lowest setting. Slowly pour in the yogurt-spice mixture while stirring continuously and vigorously. This prevents the yogurt from curdling.
Continue stirring constantly for 5-7 minutes until the mixture comes to a gentle boil, thickens, and oil begins to separate at the edges.
5
Simmer on 'Dum'
Gently add the fried potatoes to the gravy. Stir to coat them evenly.
Pour in 1 cup of hot water, add 1.25 tsp salt (or to taste) and the sugar. Stir well.
Bring the gravy to a simmer, then cover the pan with a tight-fitting lid.
Reduce the heat to the lowest setting and let it cook on 'dum' (slow cook) for 15-20 minutes, allowing the potatoes to absorb the rich flavors of the gravy.
6
Finish and Serve
Turn off the heat and sprinkle the garam masala over the curry.
Keep the pan covered and let the Dum Aloo rest for at least 10 minutes for the flavors to meld and deepen.
Serve hot with steamed basmati rice or naan bread.
Servings
4
Serving size: 2 pieces
512cal
14gprotein
78gcarbs
15gfat
Ingredients
3 cup Maida (also known as all-purpose flour)
2 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
0.5 cup Warm Water (around 110°F / 43°C)
1 cup Warm Milk (around 110°F / 43°C)
0.25 cup Curd (whisked until smooth)
3 tbsp Ghee (melted, divided)
1 tsp Salt
2 tbsp Poppy Seeds (for topping)
2 tbsp Milk (for milk wash)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida and salt.
Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3
First Proofing
Lightly grease a large bowl with a little ghee or oil.
Place the kneaded dough in the bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2
Shock and Aerate the Tea
Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
Bring the mixture back to a boil over medium heat.
Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
Place the pot with the strained concentrate on the stove over medium-low heat.
Once risen, gently punch down the dough to release the trapped air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5
Second Proofing and Preheat Oven
Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
While the Girdas are proofing, preheat your oven to 400°F (200°C).
6
Bake the Girdas
Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
Sprinkle a generous amount of poppy seeds over the surface.
Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7
Finishing and Serving
Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
