Kashmiri Dum Aloo--Indian Cooking Challenge

Kashmiri Dum Aloo is the recipe choosen by Srivalli for November '10 Indian Cooking Challenge ,and the recipe is from Indian food.

Baby potatoes:1/2 lb
Cumin seeds, - 1 tsp(roasted and powdered)
Garam masala - 1 tsp
Kashmiri red chillies - 3-4 no(roasted and powdered)
Curd - 2 1/2 cups(use fresh curd)
Ginger powder - 1 tsp
Fennel Powder - 1 tbsp
Cardamom - 1/2 tspMustard oil - 4 tbsps
Cloves-6 no( roasted and powdered)
Hinge:A Pinch
Oil:For Deep Frying Potatoes
Salt: To Taste
A cup of firm dough made from flour and water

Wash the potatoes well and poke all over with a fork,add a tspn of salt and soak the potatoes for 20 mins.
Heat oil in pan for deep frying the potatoes,fry the potatoes till they turn golden color,take them on to a kitchen towel,to drain the excess oil.
Add chili powder, ginger, cardamom and fennel powders to the beaten curd,to this mixture add potatoes,mix well and put aside.
Heat the mustard oil in another pan, add the clove powder,hinge and mix well,add 1/2 cup of hot water,salt to taste and bring it to a boil,add in the potato-yoghurt mix to the boiling water and mix well.
Seal the edges of the pan with the dough to ensure no steam can escape to cook on dum ,cook on a low flame for 10-15 minutes.
Turn off the flame, remove the cover,add the cumin and garam masala powders,cover again quickly. Leave for 5 minutes.
Serve hot with Chapati/Naan.

Thank U Srivalli for choosing n sharing this recipe.We liked the dish.


Pavani said...

That looks yummm.

Shruthi Hebbur said...

nice one dr. but i think this recipe is for dec month kadha

Simplyfood said...

Beautiful presentation nad the dum aloo looks really inviting.

Unknown said...

Wow just loved ur presentation so nice.

Srivalli said...

Yes the presentation looks so inviting!..so does the gravy..thanks for joining us..