Tuesday, April 19, 2005

Kashmiri Dum Aloo - Curry

Small potatoes - 1/2 kg
Coriander seeds - 1 tbsp.
Cardamoms (brown) - 4
Cloves - 4 to 5
Black pepper - 7 to 8
Cinnamon - 1 small piece
Caraway seeds - 1/4 tsp.
Cardamom (green) - 2
Asafoetida - a pinch
Bay Leaves - 4 to 5
Ginger garlic paste - 1 tsp.
Turmeric Powder - 1/2 tsp.
Chilli powder - 1 tsp.
Medium size onion (grated) - 1
Fine yogurt (curd) - 2 cup
Milk - 1/2 cup
Ghee/oil - 4 tbsp.
Salt to taste
  • Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder.
  • Peel off the potatoes and prick it.
  • Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
  • Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
  • Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes.
  • Add turmeric powder, chilli powder and salt. Fry it about a minute.
  • Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
  • If you find the gravy too thick, you can add some water.
  • Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).
Decorate it with green coriander leaves and serve hot.

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