Kashmiri Dum aloo-ICC

HI
Srivalli announced that Kashmiri dum aloo would be the Dish of this month’s ICC challenge. I have cooked Benarasi dum aloo a couple of times but this particular recipe is my first. Was a pretty easy challenge and a very tasty one particularly for my Daughter who will not relish anything south indianish.Lol:-)

The original recipe is hereI have tweaked the recipe a little to my daughter’s taste.

INGREDIENTS

Baby potatoes 1/2 kg

Tomato 2(diced)

Garlic 3 pods(finely cut)

Cumin powder 1 tsp

Garam Masala 1 tsp

Ginger powder 1/2 tsp

Aniseed powder 1 tsp

Cardamom powder 1 tsp

Clove powder 1 tsp

Asafoetida a pinch Sunflower oil for deep frying

salt to taste

A cup of firm chapathi dough

Red chillies 4

Fresh yogurt 1 cup

PREPARATION

Was the potatoes well. Pork with a fork all over the baby potatoes. Soak these in salted water for 10 minutes. Pat them dry and deep fry them with the skin on till they turn golden in colour

Make a paste of yogurt with fennel ,ginger, cardamom and chilli powders.

Saute the cut tomatoes, saute it in a tsp of oil with garlic. Cool and grind it into a smooth paste

Add the deep fried potatoes with the yogurt mixture and keep aside

Heat 2 tbsp oil in a pan and add asafoetida to it.

Add the ground paste and saute for 5minutes

Now add a cup of hot water and salt to this, let it boil for 2 minutes

To this add the yogurt potato mixture and mix well.

Now cover the lid and seal the rim of the lid with the firm dough to create the dum

Let it cook on a low flame for 15 minutes

Turn off and add the cumin powder with the garam masala and keep it covered for the flavour to enhance

serve hot with chapati of any other Indian flat bread

Srivalli has shown the step by step procedure HERE. Thanks srivalli

Veena