Kashmiri Dum Aloo ( Kashmiri Pandit Cuisine ... without onion and garlic )
Posted Aug 24 2009 10:51am
KashmiriDumAloo(KashmiriPundit Cuisine .... without onion and garlic )
500 g potato, medium sized 1 tablespoon black pepper powder 3 - 4 green cardamoms 2 big black cardamoms 1 tablespoon coriander powder 1 tablespoon cumin seeds 4 - 5 cloves 2 sticks cinnamon 1 tablespoon pure ghee 1 tablespoon red chilli powder 1/2 teaspoon dry ginger powder 4 tablespoon mustard oil
2 - 3 bay leaves 1 tablespoon saunf powder Mustard oil to deep fry potatoes Salt to taste 3 1/2 cup water 1 tablespoon chopped coriander leaves
Boil the potatoes , peel and prick them with a toothpick. Heat mustard oil in a pan and fry the potatoes.
Heat four tablespoon of oil, add cumin seeds , pepper powder, cloves , green and black cardamoms , cinnamon and bay leaves. When cumin seeds start popping add chilli powder and 1/2 cup of water and stir.
After four to five seconds , add dry ginger powder , saunf powder , coriander powder and stir for two minutes. Add ghee and keep stirring gently.
When the surface of the gravy becomes oily , add three glasses of water. When water starts boiling , add the fried potatoes, salt and cover with the lid.
Cook for another 20 minutes on a low heat till the gravy is reduced to quarter quantity. Sprinkle coriander leaves and serve hot.
Recipe credit- ChefSumanKaul The Residency Towers Chennai & RenukaNadkarni- Deccan Chronicle