Saturday 1 December 2018

Kashmiri Dum Aloo




We are a die hard non vegetarian family. No meal is complete without some non veg dish. So I was pleasantly surprised when this simple dish became a huge hit in the house. It has some very basic masalas and curd as the main ingredients. No onion and no tomatoes. If you want you can skip the garlic and make it a total satvik preparation.
Potatoes are fun. You can do so much with them. And I specially love these cute baby potatoes. Saw them in the market and had to buy them. They are absolutely created for making dum aloo.

Ingredients

250 gm small potatoes, boiled and peeled
1 ½ cups sour curd
1 tsp Kashmiri Chilli powder
1 tsp turmeric powder
5 garlic pods, crushed
1” ginger, grated
1 tsp cumin powder
1 tbsp coriander powder
½ tsp garam masala powder
½ tsp fennel seed powder
Pinch of cinnamon powder
½ tsp cardamom powder
1 bay leaf
A pinch of asafoetida
2 tbsp cashew, soaked and made into a paste

Heat some oil and saute the boiled potatoes till  light brown. Mix together curd, Kashmiri mirch powder, turmeric powder, giner, garlic, cumin powder, coriander powder, garam masala powder, fennel seed powder, cinnamon powder, cardamom powder and cashew paste. Heat some ghee. Add the bay leaf and asafoetida. Add the curd mix and saute till the ghee starts leaving the side. The mixture will thicken a little. Add the baby potatoes and cook till well coated with the masalas. Add half a cup of water and cook till a thick gravy is ready.



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