Friday, February 23, 2007

Kashmiri Dum Aloo

Ingredients: (To Make- 3)
1. Red Potato - 4pcs (big size)
2. Red Onion - 1/4th cup chopped (Cut in to cubes)
3. Red Onion Paste - 4tsp
4. Garlic Paste - 1tsp
5. Ginger Paste - 1tsp
6. Cumin Seeds - 1/4th tsp
7. Black Cardamom - 1pcs
8. Garam Masala Powder - 1/2tsp
9. Cloves - 4pcs
10. Black Cumin Seeds (SHAHI JEERA) - 2pinchs
11. Red chili - 1pcs
12. Cinnamon Stick - 1"pc
13. Asafoetida - 1pinch
14. Bay Leaf - 1pc
15. Turmeric Powder - 1/2tsp
16. Red Chili Powder or (Kashmiri mirch powder) - 1/2tsp
17. Cumin Powder (JEERA POWDER) - 1tsp
18. Coriander Powder (DHANIYA POWDER) - 1tsp
19. Tomato Puree - 3tsp
20. Tomato - 3tsp chopped
21. Oil - 4tsp for potato fry
22. Oil - 3tsp for gravy
23. Salt To Taste
24. Cashew nuts Paste - 3tsp
25. Yogurt - 2tsp
26. Pista - 6-8pcs for garnishing.
1. Peel, wash and cut into big cubes and prick potatoes cubes with a fork.
2. Heat 4tsp oil in a Kadhai and deep fry potato cubes untill potatoes cubes are golden brown in colour. Keep aside.
3. Heat 3tsp of oil in a kadhai, add bay leaves, asafoetida, black cumin seeds, cloves, cardamon, cinnamon stick, cumin seeds, red chili, when they'll splutter add chopped onion and fry it for 2-3 minutes on medium flame.
4. Add onion paste, Garlic paste and fry it for 3-4minutes on medium flame.
5. Add tomato puree, red chili powder, cumin powder, coriander powder, garam masala powder, turmeric powder, salt , chopped tomato and fry till the paste become reddish brown and the mixture starts separating from the oil.
6. Add cashewnuts paste and yogurt and mix well.
7. Add ginger paste, fried potatoes and mix it.
8. Add water and cover the pan with lid and cook for 7-10 minutes on medium flame.
or if u r using cooker
9. Cook the kashmiri aloo dum in the cooker, switch off the gas after 4 minutes (Before first whistle)
10. Garnished with Coriander chutney or leaves and pista.
Serve hot with Roti, Naan or Rice.

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