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< Recipe Talk ~ Kashmiri Dum Aloo (Potato) Recipe |
| rajan |
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Joined: 06 Dec 2006
Posts: 183
Location: india
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Ingredients:
500gms : Aloo (potatoes), small
Sarson (mustard) oil for frying
11/2 cup : Dahi (yogurt)
1/2 tbsp : Besan (gramflour)
1 1/2 tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
1/2 tsp : Soonth (dry ginger powder)
¾ tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks) chutney.
Method:
Grind together, the bari elaichi, laung and daalchini.
Put aside until further use.
Boil potatoes until half cooked.
Peel while still warm.
Pierce each potato 2-3 time with thin wooden toothpick.
Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color.
Drain excess oil and keep aside.
To the dahi, add salt, besan and 1 cup water.
Whisk well, until smooth and lump-free.
Reheat 4tbsp of the same oil in another pan.
Add red chillies and chhoti elaichi and fry for a minute.
Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously.
Return to flame and bring to a boil, again stirring continuously.
Add potatoes along with soonth, saunf and ground masala.
Cook over medium heat for 5-10 minutes or until the curry thickens.
Serve hot accompanied by Boiled rice.
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