Wednesday, 24 June 2015

Kashmiri Dum Aloo

Cook Time: 30 minutes

1 kg medium sized round potatoes, 2 cups mustard or refined oil, 1 cup yohurt, 2 bay leaves, 2 cloves, 2 cinnamon stick, 3 black cardmom, 3 tsp fennel powder, 2 tsp red chilli powder, 1 tsp ginger powder, 2 tsp cumin powder.

Step 1:  Boil potatoes in a large vessel till the skin of potatoes is tender. 
Step 2: Peel off skin and prick the potatoes across with a toothpick or with a knitting needle. 
Step 3: Heat oil in a deep vessel and fry potatoes till golden brown. 
Step 4: In a separate heavy-bottomed pan, take five Tbsp oil from the already hot oil you have from the fried potatoes. Then add bay leaves, cloves, cinnamon stick and red chilli powder, a little water, salt and keep on stirring, mash curd in a bowl and add to the pan, keep stirring.
Step 5:  Add 2 cups of water and rest of the powdered spices then add fried potatoes to the gravy and boil on medium flame for 10 minutes. 
Step 6: Coarsely grind brown cardamom and sprinkle into the potatoes, simmer for 5 minutes. 
Serve with boiled rice, pulao, nan or chapatti.

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