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Dum Aloo Kashmiri Recipes
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Ingredients : |
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8
potatoes, medium
100 ml oil
5g black
cumin (shah jeera)
5g aniseed
2 onions,
chopped
5g black
cardamom (bari elaichi) seeds pounded
75g
raisins
75g
cashewnuts
Curry
60g onions
225g
yoghurt, whisked
200g
tomato purée
10g ginger
paste
10g garlic
paste
40g almond
paste
5g aniseed
3g mace
(javitri) powder
2g black
cumin (shah jeera)
4 green
cardamom (choti elaichi)
6 cloves
(laung)
20g red
chili paste
10g cumin
(jeera) powder
15g
coriander powder
salt to
taste
oil for
frying |
Method :
- Peel potatoes, slice off the top.
- Scoop out the center.
- Fry the shell and centers to
golden brown.
- Allow the centers to cool and
mash.
- Heat oil in a kadhai (wok).
- Sauté black cumin and aniseed.
- Add onions, sauté till
transparent.
- Add the fried potato centers,
cardamom powder, raisins and cashew nuts.
- Stir fry for few minutes.
- Season with salt.
- Keep aside.
- Stuff the fried shells with the
prepared mixture.
- Keep aside.
- Heat oil in a thick bottom pan.
- Sauté onions till transparent, add
yoghurt, tomato purée, ginger-garlic pastes, almond paste, aniseed,
mace, black cumin, cardamoms, cloves, red chili paste, cumin powder,
coriander powder and salt.
- Stir fry for 8-10 minutes.
- Place the stuffed potatoes in the
curry, cover the lid and seal with dough.
- Cook in slow fire for 10 minutes.
- Remove from heat.
- Place potatoes in a serving dish,
strain the curry and pour on top of the potatoes.
- Serve immediately, accompanied by
Lachha Parantha.
Serves 4 - 6
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