Receta Kashmiri Dum Aloo for ICC and some Awards
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Kashmiri Dum Aloo for ICC and some Awards
I am back from a wonderful, relaxing and fun vacation. Cancun is beautiful, beaches are so nice and water is so clear! We did some water sports, long walks along the beaches, enjoyed the mariachi music.......total fun vacation! Now we are back to our sweet home and I am back to my blogging. By the way, this is my 100th post. I should definitely make something sweet next to celebrate my 100th post :)
Today I prepared Kashmiri Dum Aloo for the Indian Cooking Challenge. Srivalli provided the recipe but I also surfed and looked over a few other recipes. Did some small modifications and prepared these delicious Kashmiri Dum Aloo.
Dum aloo belongs to North Indian or more specifically Kashmiri cuisine. Baby potatoes are first fried and then cooked under low pressure in yogurt based gravy. This is the first time I prepared this gravy and really liked it. Its so delicious with a blend of so many different spices. Fennel seeds powder really brings out the flavor of the gravy.
Ingredients:
- Baby potatoes- 16-18
- Cumin seeds- 1 tsp, roasted and ground into a powder
- Garam masala- 3/4 tsp
- Kashmiri red chilli powder- 2 tsp
- Fresh yogurt- 1 and 1/2 cups
- Green cardamom powder- 1/2 tsp
- Ginger powder- 1 tsp
- Fennel powder- 1 tbsp
- Mustard oil- 3 tbsp
- Cloves roasted and powdered- 4-5
- Asafoetida- a pinch
- Vegetable/canola/sunflower cooking oil- to deep fry potatoes
- Salt- to taste
- Hot water- 1/2 cup
Method:
1. Wash the potatoes thoroughly and prick all over with a fork.
2. Keep the potatoes in salted warm water for 15 minutes, then drain and wipe dry.
3. Heat the oil in a pan and deep fry the potatoes until golden brown from outside. Drain on a kitchen towel and set aside. After they cool a little bit, prick the potatoes once again with a fork.
4. Whisk the yogurt with kashmiri red chilli powder, fennel powder, ginger powder and cardamom powder.
5. Add the fried potatoes and let it sit for 15 minutes.
6. Now heat the mustard oil in a pan and add a pinch of asafoetida and the powdered cloves. Let it splutter for a few seconds and then add the 1/2 cup of hot water and salt. Let the water come to a boil.
7. Add in the yogurt potato mixture and mix.
8. Cover the pan with a tight lid and let it cook on a medium low flame for 15 minutes or until the potatoes absorb the gravy and oil surfaces.
9. Sprinkle the garam masala and cumin powder.
Serve Hot with Naan, Roti or Poori :)
And now let me say thanks to KonstantKraver for the Lovely Blog Award. I am truly touched. According to the rule, I have to pass it on to 15 deserving blogger but I think you all deserve it for the lovely recipes you post by taking time out of your hectic schedules. So please copy this award and flaunt at your page.
Second, I won an award from Lakshmi of Cook it up with love. I submitted my recipe of Creamy Apple Cinnamon Pockets for her event and won this Creative Chef Award. Thanks a lot Lakshmi. :)