Kashmiri Dum-Aloo
Ingredients:
- 8 to 10 medium size Red Potatoes
- ¼ cup Yogurt (Dahi)
- 4 Green cardamom (Choti Elaichi)
- ½ tsp Dry ginger powder (Soonth)
- 1 tsp Fennel powder (Saunf)
- 4 Cloves (Laung)
- 2 Cinnamon sticks (Daalchini)
- 3 badi elaichi
- Tej-Patta
- Cumin Powder
- 1 ½ tsp : Chilli Powder
- 1 tsp Paprika
- Oil for frying
Method
1. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time
2. Or Put Potatoes in a plastic bag, make a knott, put in microwave for 15 minutes (1 ½ minute for each potato)
3. Prick boiled Potatoes with thin wooden toothpick or make 3 small cuts in the middle with knife.
4. 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.
5. Grind together - badi elaichi, choti elaichi, laung and daalchini. Put aside until further use.
6. Heat 4tbsp of the oil in a pan.
7. Put little cumin seeds , Tej Patta ,heeng & Grinded Elichi masala in a pan
8. Add red chillies and Paprika and fry for a minute. Remove from flame, allow to cool slightly and put Yogurt, stirred continuously.
9. Put 2 cups of water. Return to flame and bring to a boil stirring continuously. Add soonth, saunf and Peprika. Put potatoes in it. Cover the lid. Cook over medium heat for 20 to 25 minutes or until the curry thickens.
10. Put cumin powder and green Elichi Powder.
11. Serve hot with rice.
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