Kashmiri Dum Aloo
Rinse 500 grams baby potatoes (20 to 22 nos) well
Boil potatoes in 3.5 cups water + ¼ tsp salt in a pan. Boil for about mins.
Drain them and allow to become warm or cool down at room temperature.
Peel the potatoes. With a fork, toothpick or skewer, poke holes in the potatoes all over. Make sure they are tender.
Whisk 6 tablespoons fresh full fat curd or yogurt till smooth. Set aside.
In a small bowl, take 3 teaspoons Kashmiri red chili powder and 2 tablespoons water
Mix and stir well to get a smooth mixture.
In a pan heat ¾ cup mustard oil till it begins to smoke. Add the parboiled peeled baby potatoes and begin to fry them on a low to medium flame.
With a slotted spoon, turn them over while frying, when one side is golden. Remove the baby potatoes which are golden and crisp with a slotted spoon.
Lower the flame. Remove the extra oil and keep 2 tablespoons oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
Add the red chili + water solution and stir well. Add the beaten curd.
As soon as you add the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.
After adding curd, add water & continue to stir. Mix very well. Then add 1 Tbsp fennel powder. If you do not have ready fennel powder then you have to make it. Swipe up to learn how.
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Add 1 tsp shah jeera, 1" cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppers, & 1 green cardamom.
Add ½ Tbsp dry ginger powder.
Add the fried baby potatoes. Stir again. Season with salt. Mix well.
Cover the pan tightly with a lid. Cook for 8 to 10 mins on a low to medium flame. Sprinkle some caraway seeds on top (optional) and serve with basmati rice.
Enjoy! For more recipes, visit vegrecipesofIndia.com!