Monday, 2 April 2012

Kashmiri Aloo Dum

Ingredients -

Potato med size - 10-15
Cloves - 5
Fennel (saunf) powder - 3-4 tbsp
Red chilli powder - 2 tsp
Dry ginger powder (saunth) - 2 tbsp
Fresh curd - 250 g
Garam masala ( roast n dry grind 3 green cardamom, 1 1/2 cinnamon, 3-4 cloves)
Oil - 6 tbsp + for deep frying
Salt -  to taste
Water warm - 1 1/2 glass

Method -

1. Boil the potatoes. Take special care that it should be firm and not overcooked.
2. Deep fry it to a dark golden colour.
3. Heat 6 tbsp oil in a deep heavy bottomed karahi and put 5 cloves in it, let it crack.
4. Reduce the heat and blend the curd to a smoth paste, put red chilli powder followed by the curd in the karahi.
5. Stir it continuously to avoid curdling on a medium heat until the curd becomes thick and all the water has evaporated.
6. Add fennel + dry ginger powder, salt and half of the garam masala and stir for 1 minute on a low flame.
7. Add warm water to it and let it come to boil.
8. Prick fried potatoes with a fork and put it in the karahi.
9. Cover it and put it on "Dum" on a low heat for 20 minutes or until the water has reduced and it is cooked.
10. Add half of the garam masala before taking it off the heat.
11. Serve it with rice and enjoy it's distinctive taste and aroma.

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