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Saturday, September 17, 2005

Kashmiri Dum Aloo


Ingredients:

potatoes 18-20 small sized
oil for deep frying
kashmiri redchillies 5-6
asafoetida a generous pinch
green cardamom powder 1/2tsp
dry ginger powder(soonth, sonti) 1tsp
Fennel (saunf) powder 2tbsps
murstard oil 1/4cup
clove powder a generous pinch
yogurt 2 cups
salt to taste
roasted cumin powder 1/2tsp
garam masala powder 1/2tsp


Method of preparation:

Peel, wash and prick potatoes with fork. Keep in salted water for 15min. Drain and wipe dry.
Heat sufficient oil in a kadai & deep-fry potatoes on medium heat till golden brown. keep aside.

Remove stems and make a paste of kashmiri red chillies using a little water.

Whisk yogurt with kashmiri red chilli paste, cardomom powder, dry ginger powder and fennel powder.

Heat mustard oil in a pan. add clove powder & asafoetida. Add half a cup of water and salt to taste & bring to boil.

Stir in yogurt mixture and bring to boil. add fried potatoes & cook till the potatoes absorb the gravy and oil comes on top.

Serve hot, garnished with roasted cumin powder & garam masala powder.

3 Comments:

At 9/17/2005 01:00:00 AM, Blogger fustigation3 said...

This comment has been removed by a blog administrator.

 
At 10/14/2005 03:49:00 PM, Blogger Nat said...

I am making this right now. Already it smells and tastes wonderful. I'm not sure I have done this correctly, the yogurt looks like it has curdled in the heat. Is this normal? No matter, I can't wait to eat it!!

 
At 11/16/2005 09:06:00 PM, Blogger Raji said...

if u whisk the yogurt well..u wont see the curdles...take care while whisking and u dont see any lumps...hope it was great :)

 

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