Monday, August 17, 2009
KASHMIRI DUM ALOO
I am finally adding this recipe to my blog. I have made it so many times, but somehow it just doesn't get here.......
The first time I made this, was for a poker night dinner.served it with veg pulao.I would have used regular onions, for the gravy but I am glad I did not. I had a packet of fried onions and I used those instead. And trust me, that is what makes this dish simply mouthwatering. Serve it with poori, pulao, naan or just with bread. I always make a little extra, cause my husband enjoys it more the next day.Made it a couple of weeks back, and managed to take pictures.
so here is the recipe.
You will need
• baby potatoes- 10
• tomato puree- 1 cup
• tej patta (bay leaves)-2-3
• whole red chilly- 2
• red chilly powder- 1/2 tsp
• haldi- 1 tsp
• jeera dhania powder- 1 tsp
• garam masala- 1 tsp
• salt- to taste
• oil- 1 tbsp
• curd- 1/2 cup
grind to a paste
• fried onions-1 cup
• poppy seeds(khuskhus)- 1/2 tsp
• kasoori meethi- 1 tbsp
• ginger- 1/2
• garlic- 2-3 pod
• green chillies- 2
you have to
1. semi-boil the potatoes. cut into half.
2. heat oil in a pan.add tej patta and red chillies.
3. add the ground paste.
4. saute. add the tomato puree. saute for ten mins.
5. add all the spices ( red chilly powder, haldi, jeera dhania and salt).
6. cook the masala, till the oil begins to separate.
7. add the beaten curd little by little. mixing it into the masala.
8. add water. keep cooking.
9. now add the potatoes, and mix well. cover and cook on low till gravy begins to thicken.
10. add the garam masala. keep stirring every 5- 10 mins. cook till gravy begins to thicken.
11. serve garnished with corainder.
note: you can add water as per the requirement. if serving with pulao, you would need more gravy. and the gravy tends to thicken so, make the changes accordingly.