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KASHMIRI
-STYLE POTATO CURRY
KASHMIRI
DUM ALOO (KASHMIRI)
| Dum means slow cooked over a
very low heat in the steam generated in a covered pot. There
are three sytles of dum aloo- Kashmiri, Benarasi and Bengali.
Each one is terrific, and different. All three, correctly
prepared, are rarely found in resturants evern in India, through
restaurant menus often mention dum aloo.The kasmiri version
is a bright red curry using the vivid red Kashmiri chilli.
It can be served as a side dish to a non veretarian main course;
one can reduce the gravy by adding less water. |
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| Serves
6 |
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4
Kashmiri style dried red chillies or
2 teaspoon Kashmiri chilli powder |
3
cloves
2 large black cardamoms |
| 1
cup whole milk yoghurt |
2
teaspoons coriander powder |
| 700g
potatoes |
21/2
teaspoons fennel powder (saunf) |
| 1/2
cup oil |
3/4
teaspoon cumin powder |
| 225
g small madras onions, finely chopped |
1/4
teaspoons ginger, finely chopped |
| 4
plump garlic cloves, finely chopped |
1/2
teaspoons turmeric powder |
| 6
green cardamoms |
2-f23
tomatoes, purred or granted |
| 3-
in (175 cm ) cinamon stick |
salt |
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| 1 Soak the chillies in 3 cup water
for a minimum of 4 hours. With a spoon press and stir the chillies
to maximize the redness of the chilli water. Strain. If using powder,
mix with 3 cups water
2 Whisk the yoghurt and set aside.
3 Boil the potatoes in their skin for 5-6 minutes with 1/2
teaspoon salt. Remove from the heat and leave to cool, then off
the skin, Pierce each potato quite deeply in several places with
a toothpick. Cut each potato ionto quarters lengthways.
4 Heat 1/3 cup oil in large frying
pan and fry the potatoes in the batches until cripy and golden brown;
this takes about 5 minutes on a high heat. Remove from the pan.
Set aside on kitchen paper.
5 In the same pan, in about 6 talblespoons oil, add the garlic
green cardamoms, cinnamomn, cloves and balck cardamoms and saute
for 1-2 minutes. Then add the onions and fry till medium brown.
See that they do not burn (add a little more oil if they do) Then
add coirander, fennel cumin, ginger and turmeric. Stir well.
6 After a minute add the whisked yoghurt and let this mixture
fry for 2 minutes. Then add the tomato. Sature for 2 minutes, before
transferring to a cooking pot.
7 Add the chilli water, salt to taste(about 1/4
teaspoon ) and the potatoes. Slimmer over a very low heat until
the potatoes are cooked.kashmiris make the same curry with turnips
but you must degorge them first by rubbing with salt and leaving
for at least 30 minutes. Then rinse and cook asd above. |
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