10 December 2014

KASHMIRI DUM ALOO (Pan fried version)

A Kashmiri delicacy which has no onion, garlic or tomatoes but still a rich and spicy dish. Traditionally this is a slow cook method and potatoes are deep fried. I chose to pan fry them and they did turn out sooper delicious. Made whole wheat parottas to go along with this dish for dinner.

What you need:
250 gms - Baby potatoes 
2 nos - Cardamom
1 tsp - Black peppercorns 
1 tsp - Black jeera
1" - Cinnamon stick 
1 cup - Yogurt, wisked
1 tsp - Fennel seeds, powdered
1/2 tsp - Ginger powder
1 tsp - Red chilli powder 
1 tsp - Kashmiri red chilli powder
3 tbsp - Oil 
Salt as reqd

How to make:
In a bowl add red chilli powder, kashmiri chilli powder 2 tbsp water make into paste and set aside.

Boil the potatoes and pierce them with toothpick and pan fry the potatoes until golden brown with tbsp oil and keep aside.

Heat 2 tbsp oil add, dry spices and saute well. Add chilli powder mixture and cook in slow fire till the raw smell leaves.

Remove from heat add yogurt, fennel powder, ginger powder, salt and bring to heat and cook in low fire.

Once the mixture starts to thicken add the potatoes and bring the mixture to semi gravy consistency.

Remove from heat sprinkle coriander and serve hot with parathas or rice.