Kashmiri Dum Aloo Ingredients Potatoes_18-20 small sized Oil_for deep-frying Dried kashmiri chillies_5-6 Crdomon powder_1/2 tspn Dry ginger powder_1 tspn Fennel powder_2 tblspns Mustard oil_1/4 cup Clove powder_a generous pinch Asafoetida_a pinch Roasted cumin powder_1/2 tspn Garam masala powder_1/2 tspn
Method of Preparation 1_ Peel and pick the potatoes all over with the help of a hork. Keep salted water for fifteen minutes. Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried Kashmiri red dhillies. 2_ Whisk the yogur with Kashmiri red chillie paste, cardomon powder, dry ginger powder and fennel powder. 3_ Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a cup of water and fennel powder. 4_ Stir in the yogur mixture and bring into the boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top. 5_ Serve hot granished with freshly roasted cumin powderand garam masala powder. Chef´s Tip: The process of pricking the potatoes makes them very light, if not, that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potatois aldo important, it should be of a small size but should not be very small. Dum aloo served in most restaurants is very different from the recipe given here. However; i prefer this version.
Recreated by the Verizon Bryant Center