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.
Baby potatoes 1/2 kg
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
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
Labels: Aloo, gravy, potato, sidedish