Dum Aloo belongs to North Indian or more specifically Kashmiri Pundit cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a curd based gravy with Indian spices. Dum Aloo is a very popular recipe. It goes with Kashmiri Pulao.
Ingredients:
Small Potatoes – 1 ½ pound
Asafetida A pinch
Turmeric Powder 1/2 tsp
Chili powder 1 tsp
Thick Curd 2 cup
Bay Leaves 3 no
Ginger paste 1 tbsp
Ghee/oil – 4 tbsp
Milk 1/2 cup
Salt to taste
To be grind:
Cashews – 7 no
Khus- Khus – 2 tbsp
For Masala:
Cinnamon - ½ ‘’
Cardamoms 2 no
Black Peppers – 7 no
Coriander Seeds 1 tbsp
Cloves 4-5
Method:
- Soak the cashews and khus khus for 30 minutes.
- Boil the potatoes in a pressure cooker. Remove the peel from potatoes and prick them.
- Take oil in a frying pan shallow fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
- Make a fine powder by blending together the ingredients of the masala in a blender. Keep it aside.
- Take frying pans add oil and heat it. Add, asafetida, bay leaves and ginger paste to the remaining oil
- Fry the mixture till the paste turns reddish brown.
- • Grind soaked cashews and khus khus with powdered masalas, turmeric powder and chili powder. Grind them very smoothly.
- Add the grounded masala prepared and fry for about 4 minutes. (Lower the stove heat)
- Now pour the milk to make gravy followed by adding fine curd.
- Keep stirring continuously, add water if the gravy appears too thick.
- Now add pricked potatoes to this gravy and cook in a pressure cooker. Cook till first whistle.
- Remove from the flame and Garnish it with fresh coriander leaves.
- Serve with hot Kashmiri Pulao.
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