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Kashmiri Dum Aloo Recipe
Learn how to make kashmiri dum aloo.
Ingredients:
For the potatoes
8 medium sized potatoes
250 gms khoya
Green chilies
2 tblsp cashew nuts (kaju), chopped
Salt to taste
Oil for deep frying
For the gravy
5 tblsp oil
2 medium sized onions sliced
3 tomatoes, pureed
7-8 cloves of garlic
1 inch piece of ginger
1 inch piece of cinnamon (dalchini)
2 pieces bari ilaichi
10 black pepper corns ( kali mirch)
4 cloves
2 dried bay leaves ( tej patta)
3 dried whole red kashmiri mirch soaked in water and made into paste.
1/2 tsp turmeric powder (haldi)
Salt to taste
1 1/2 tsp dried coriander powder (dhania powder)
1 heaped tspn garam masala
2 tsp sugar
2 tblsp khoya
How to make Kashmiri Dum Aloo:
For the potatoes
- Peel and deep fry the potatoes till they are half done but a little crispy from outside
- At one end, cut off a cap and scoop from inside.
- Mix khoya, green chilies, salt and cashews together.
- Now stuff this mixture into the hollow of the scooped potatoes
- Put the cut off lid of the potatoes back and hold together with a tooth pick.
- Keep aside.
For The Gravy
- Heat oil in a heavy wok and fry the sliced onions till they are brown in color.
- Drain these fried onions and grind with ginger-garlic to make a paste.
- In the remaining oil (which should be around 3-4 tbsp now) add the whole spices and let splutter.
- Now put in the onion and ginger garlic paste.
- Let it roast for a little while.
- You should now add the tomato puree to this paste and sauté till you can see oil getting separated from the paste.
- Once done, you can add the dried spices like turmeric, garam masala, coriander powder, salt and also the red chili paste.
- Mix well and roast a little more.
- Add 1 tbsp of khoya and mix
- Now add a little hot water to make a gravy and let boil for 5 minutes.
- Keep the gravy aside.
- To dum the potatoes.
- Take a deep dish and grease well with ghee.
- Arrange the stuffed potatoes and cover them well with the gravy.
- Cover the dish with a lid and seal it with a long rope of ordinary chapatti dough.
- You can either keep this utensil on hot coals for 20 minutes or put it in a tandoor for the same time.
- Once done, break open the seal of the utensil and garnish with the remaining 1 tblsp of khoya and fresh coriander.
- Serve immediately with hot chapattis or naan.
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