Saturday, November 17, 2018

KASHMIRI DUM ALOO

KASHMIRI DUM ALOO

I had baby potatoes at home and was looking for a new recipe to use them. This led me to try out this dish today and I was so happy with the result. I have to admit that this recipe calls for many ingredients and has several different processes but overall you will be delighted with the result.

This has been adapted from Kashmiri Dum Aloo by Tarlaji Dalal and I hope you will like it as much as we did when we had this with Peas Pulao.





Ingredients:-

  • Baby Potatoes, 20-25 
  • Chilli Powder, 1/2 tsp
  • Fresh Tomato Puree, made from 2 Medium-sized Tomatoes or 3/4 cup
  • Fresh Curds, 1/2 cup
  • Sugar, 1/2 tsp
  • Cumin Seeds, (Jeera), 1 tsp
  • Dried Fenugreek Leaves, (Kasuri Methi), 1 tsp
  • Coriander Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Kitchen King Masala/ Garam Masala, 1/4 tsp
  • Salt, to taste
  • Oil, 2-3 tbsp
  • Coriander Leaves, finely chopped, 2 tbsp- for garnish

For the Onion Paste
  • Medium-sized Onion, sliced, 1
  • Cloves, (Laung) 2
  • Cinnamon,(Dalchini),  a small stick
  • Ginger, roughly chopped, 1 tsp
  • Garlic, roughly chopped, 2 tsp
  • Green Chillies, roughly chopped, 1 
  • Kashmiri Red Chillies, 3 ( broken into halves)
  • Turmeric Powder, 1/2 tsp
  • Oil, 1 tbsp
  • Salt, to taste
Method:

Preparation:

Wash, boil and peel the baby potatoes
Make a puree of the tomatoes
Roughly chop the ginger, garlic and green chilli
Finely chop the coriander leaves

To Make the Onion Paste:-

Heat 1 tbsp of oil in a thick bottomed non-stick pan and when it gets hot on medium heat add the cloves, cinnamon, ginger, garlic, green chillies, broken red chillies and turmeric powder
Saute on medium heat for 1 minute
Add the sliced onions and saute for 1 more minute
Allow the mixture to cool
Transfer to a small mixer jar and grind it to a smooth paste adding 1-2 tbsp of water
Keep the onion paste aside

In a bowl, mix the fresh curds with 1/4 cup of water and keep aside
In another bowl, mix the boiled and peeled baby potatoes with chilli powder, and salt and keep aside 


Heat oil in a thick-bottomed non-stick pad, and when it gets hot add the chilli potatoes, and cook on medium flame for 5 minutes stirring from time to time
Drain the potatoes and keep aside
In the same pan, add the cumin seeds and when they sizzle, add the onion paste prepared earlier, coriander powder, turmeric powder, and Kitchen King masala, mix well and cook on medium flame for 2 minutes stirring continuously
To this add the tomato puree, 1/4 cup of water, and salt.
Mix well and cook on medium flame for 2 more minutes stirring occasionally 

Switch off the flame ( so that the curds do not curdle)
Now add the curds-water mixture and sugar and mix well
Switch on the flame, add the dried fenugreek leaves and baby potatoes, mix gently and cook on medium flame for 1 minute stirring occasionally 
Finally, garnish with finely chopped coriander leaves
Serve hot with pulao of your choice