Description
The Kashmiri dish Dum Aloo requires cooking whole potatoes in aromatic spices. Aniseed and cumin combine with yogurt to create an exciting, flavorful sauce.
Ingredients
Scale
- Potatoes medium (same size)-1 lb
- Cumin Seeds-1 tsp
- Cloves-3
- Asafoetida-1 pinch
- Red chili powder-2 tsp (or a mix of 1 tsp kashmiri chili powder and 1 tsp red chili powder)
- Turmeric-1/2 tsp
- Ground ginger-1 tsp
- Aniseed powder-1 tsp
- Yoghurt-1/2 cup
- Garam masala-1 tsp
- Powder 1 black cardamom,1/2 inch cinnamon and black pepper-1 tsp
- Salt- to taste
- Mustard Oil-(1/2 cup to fry potatoes plus cooking)
Instructions
- Boil the potatoes until tender.Once cool peel and prick the potatoes all over using a tootpick.Keep aside.
- Heat some oil in a wok or a deep dish and fry the potatoes until golden on all sides.
- Strain with a slotted spoon and keep aside in a tray.
- Add about 1/4 cup of oil back into the wok and add cloves,cumin and asefoetida.
- Stir, lower the heat and slowly add the red chili and turmeric along with a tbsp of water.
- Make sure to not burn the chili and turmeric.
- Stir till the oil separates from the sides and mixes in with the chili/turmeric about 3-4 minutes stirring continously.
- Beat the yoghurt with a little bit of water to smooth.Add in the beaten yoghurt into the mix while still stirring.
- Add the ground aniseed and ginger and conitnue to cook constantly stirring until you see oil separating.
- Add the potatoes and mix all over so that they get coated in the mix.Add just enough water to cover the potatoes.
- Cook on low heat until oil separates and the sauce thickens.Add a little water if too dry.
- Add garam masala and the cardamom spice mix.Adjust the seasonings.
- Serve hot with your favorite bread or rice.
- Category: Side
- Cuisine: Kashmiri