Kashmiri Dum Aloo
Preparation Time: 15 mins | Cooking
time: 30 mins | Serves 4
Ingredients
800 gms baby potatoes
8 cloves (laung)
1 inch cinnamon stick (dalchini)
2 bay leaves (tej patta)
½ tsp hing (asafoetida) dissolved in 2 tbsp water
2 tsp dry ginger powder
2 tsp mango powder (amchoor)
4 tsp fennel powder
2 tsp powdered dry fruits (almond, cashew and pistachio)
4 tsp Kashmiri red chilli powder
2 black cardamoms (badi elaichi)
1 tsp garam masala
Salt to taste
Oil for frying
800 gms baby potatoes
8 cloves (laung)
1 inch cinnamon stick (dalchini)
2 bay leaves (tej patta)
½ tsp hing (asafoetida) dissolved in 2 tbsp water
2 tsp dry ginger powder
2 tsp mango powder (amchoor)
4 tsp fennel powder
2 tsp powdered dry fruits (almond, cashew and pistachio)
4 tsp Kashmiri red chilli powder
2 black cardamoms (badi elaichi)
1 tsp garam masala
Salt to taste
Oil for frying
Method
* Pressure cook potatoes with 2 cups of water till one whistle. Put under running water and cool the potatoes
* Peel and prick the potatoes all over with a toothpick or fork.
* Heat oil and shallow-fry potatoes in a pan until golden brown in colour. Set aside
* Heat 4 tbsp oil in a kadhai; add cloves, bay leaves and cinnamon. Sauté for a few minutes on medium-high flame.
* Add hing water (be careful as the oil will sputter when you add water; reduce flame and cover the wok until sputtering ends)
* Add red chilli powder. Sauté for a minute. Add 2 cups of water.
* Add all other ingredients. Sauté for a minute
* Add fried potatoes to the gravy.
* Cover and simmer till the gravy thickens and oil floats on top.
* Break one potato. The colour of chillies must penetrate the centre. If not add some more water and simmer.
* Pressure cook potatoes with 2 cups of water till one whistle. Put under running water and cool the potatoes
* Peel and prick the potatoes all over with a toothpick or fork.
* Heat oil and shallow-fry potatoes in a pan until golden brown in colour. Set aside
* Heat 4 tbsp oil in a kadhai; add cloves, bay leaves and cinnamon. Sauté for a few minutes on medium-high flame.
* Add hing water (be careful as the oil will sputter when you add water; reduce flame and cover the wok until sputtering ends)
* Add red chilli powder. Sauté for a minute. Add 2 cups of water.
* Add all other ingredients. Sauté for a minute
* Add fried potatoes to the gravy.
* Cover and simmer till the gravy thickens and oil floats on top.
* Break one potato. The colour of chillies must penetrate the centre. If not add some more water and simmer.
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