(Serves 4-6)
Asafoetida has an overpowering smell so do not use more than a pinch. If you do, it will turn your gravy bitter. Be especially careful when you are dealing with onion paste. Onion paste leaves a bitter taste when not cooked well enough. Be sure to sauté your onion paste over medium heat till it turns a nice brown and starts releasing oil. If you cannot find kashmiri red chilli powder use ordinary red chilli powder, but use only half the amount specified for Kashmiri red chilli powder. Kashmiri red chilli powder is used more for its colour and flavour than for its heat. It is always ok to use vegetable oil instead of mustard oil. However, do not use olive oil as it has a lower heating point and is not ideal for Indian cooking which needs a lot of sautéing.
Ingredients
- Potatoes: 10-12 small, peeled
- Oil: for deep frying
- Onions: 1 large
- Kashmiri red chilli powder: 2 teaspoons
- Yogurt: 2 cups
- Green cardamoms: 5-6
- Ginger paste: 1 teaspoon
- Fennel seeds: 1 teaspoon
- Asafoetida: a pinch
- Cloves: 6
- Whole dry red chillies: 2
- Mustard oil: 2 tablespoons
- Cumin seeds: 1 teaspoon
- Poppy seeds: 1/2 cup, made into a paste
- Salt: to taste
- Cilantro: for garnishing
Prick the potatoes with a fork and soak in salt water for 10 minutes. Remove from water and pat dry with a kitchen towel.
Blanch the onion and make a smooth paste in a food processor.
Dry roast cumin seeds, green cardamoms, whole dry red chillies, cloves and fennel seeds and grind into a powder.
Whisk the yogurt with salt, kashmiri red chilli powder and 1/2 cup of water.
Deep fry the potatoes in a skillet till golden brown. Remove and drain excess oil on an absorbent paper.
Method
Heat mustard oil in a pan. When smoking hot add asafoetida and immediately add the onion paste. Sauté till oil separates, stirring continuously. Add poppy seeds and the ground spices and stir. Pour the yogurt into the skillet and bring the gravy to a boil. Add fried potatoes and adjust salt, cover with a lid and cook over medium heat till you see oil on top, for about ten minutes. Garnish with chopped cilantro.
Blanch the onion and make a smooth paste in a food processor.
Dry roast cumin seeds, green cardamoms, whole dry red chillies, cloves and fennel seeds and grind into a powder.
Whisk the yogurt with salt, kashmiri red chilli powder and 1/2 cup of water.
Deep fry the potatoes in a skillet till golden brown. Remove and drain excess oil on an absorbent paper.
Method
Heat mustard oil in a pan. When smoking hot add asafoetida and immediately add the onion paste. Sauté till oil separates, stirring continuously. Add poppy seeds and the ground spices and stir. Pour the yogurt into the skillet and bring the gravy to a boil. Add fried potatoes and adjust salt, cover with a lid and cook over medium heat till you see oil on top, for about ten minutes. Garnish with chopped cilantro.
Dear Sir
ReplyDeleteWe are an organisation publishing travel guides, presently we are working on an Jammu and Kashmir project for which we are looking for some good photos of Kashmiri Dum aloo. With reference to your blog, kindly give us the permission. We will publish your name in our editorial page.
Waiting for a positive response
Rituparna De
ritu.de@mapmyindia.co.in