Friday, 28 December 2018

Recipe 55: Kashmiri Dum Aloo


I have previously shared my homestyle recipe of Dum Aloo.


Today it is time for another variant called Kashmiri Dum Aloo!


What is unique about this recipe is that you do not need any onion, tomato, ginger or garlic. Just a few fragrant spices and sour yogurt, and your superb dish is ready for any occasion.


Its spicy, hot from the red chilly powder and slight tangy from the yogurt. This Kashmiri Dum Aloo can be paired with paratha, puri or even fried rice.


Because it lacks gravy, this dish is also best for tiffin purposes or stuffing into rolls with some mayonnaise and ketchup. The choices are plenty with leftover dum aloo!


Lets Begin!

Ingredients 4 Servings:

  1. 6-8 medium size potatoes halved
  2. 1 cup or 200 gms yogurt
  3. 2 tsp. hing/Asafoetida
  4. 1 tsp dhania/coriander
  5. 1 tsp. zeera/cumin
  6. 1 tsp. sauf/fennel seeds
  7. 1 tsp. crushed black pepper powder
  8. 4-5 laung/cloves
  9. 1 inch stick dalchnii/cinnamon stick
  10. 3-4 elaichi/cardamom
  11. 2-3 tsp. red chilly powder
  12. 2 tsp. haldi/turmeric
  13. salt to taste
  14. mustard oil for cooking

Method:

In a heavy bottom pan, heat oil.
Fry the potatoes till golden brown.
Drain the excess oil and keep aside.
Meanwhile, in a grinder make a fine powder of all the spices.
 In the same pan and oil, sauté hing and the prepared spice powder in low heat.
As soon as the spices emit aroma, add the yogurt and whisk rigorously.
Cook on low heat till oil begins to surface on top.
Add the fried potatoes and salt.
Sauté for 5 minutes.

Now add about 400ml water for cooking potatoes.
Cover and cook till all the water evaporates and potatoes are soft.
Finish off with a sprinkling of coriander leaves and juice of half a lime.
Serve warm.

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