Thursday, 20 July 2017

Kashmiri Dum Aloo...

There are many variations of making Dum Aloo. Some of the different states in India has their unique way of making it. In Kashmir, the dum aloo looks rich and vibrant due to the Kashmiri chilli powder used in it, which gives colour to the dish. Apart from the colour, the dish is flavorful too, as the fennel seed powder and ginger powder is also used in it with the other spices. 
The medium size of potatoes are boiled and pricked with a tooth pick. It is deep fried in oil and then the gravy is made. 
I was inspired by Chef Sanjay Raina's Dum Aloo Video and I had to make this dish which was in my bucket list. 

12 medium size Potatoes boiled 
1/2 tsp Cumin seeds
1/2 tsp Saha Jeera
1 Cinnamon stick
2 Green Cardamom
2 Black Cardamom 
3 Cloves
2 Bay Leaves
1 1/2 tsp Kashmiri Red Chilli powder 
2 tsp Fennel powder
1 pinch of Asafoetida
1/2 tsp Ginger powder 
1 tsp Garam Masala powder 
Salt to taste 
3 tbsp Curd beaten 
Mustard oil to fry the Potatoes 

Prick the potatoes all over with a toothpick. Take the mustard oil in a wok. Heat the oil well till the smoking point. Reduce the heat and fry the potatoes well till golden brown in colour. Remove the potatoes from the oil and keep it on a paper towel. Remove the excess oil from the wok, leaving 2 to 3 tbsp oil in the wok. Add the whole spices and sauté it for 2 minutes. Add the red chilli powder into the wok and stir well on a low flame. Add  2 tbsp of water, so that the chilli will not burn. Add the curd and stir. Add all the spice powder and salt. Stir and cook all the ingredients together well till the oil separates from the masala. Add 1 1/2 cup of water. Let the gravy simmer for 2 minutes. Add the fried potatoes.  Cover the wok and cook for 20 minutes till the gravy thickens a bit. Serve it hot with rice. 

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