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Kashmiri dum aloo

My final bye bye to Kashmir , adiu to the valley with eye catching beauty , mesmerizing nature, lovely people and a very rich traditional culture apart from which it also has an amazing cuisine. As I mentioned earlier, kashmiri cuisine is more popular for their non veg dishes . Being a vegetarian I dug out some interesting vegetarian dishes from this exotic cuisine . Must try !!! surely these recipes will make   A Special space in your party menu or daily meals . Chao!

While I was waiting to post new recipes , a very unfortunate natural calamity hit Kashmir I was feeling really bad about such a tragedy, my sincere prayers to the Kashmiris who suffered loss in this disaster. May God help them to come out from that grief . I really want to salute the Indian army for their excellent support to Kashmiris. Kudos Indian Army!

Let's start with the very famous kashmiri dish Dum Aloo. In India you will find different recipes of dum aloo and every version of this evergreen vegetable has a totally different taste. As I mentioned earlier kashmiri food is very simple to make and they are very specific about the spices they use . In place of onion and garlic they use more of yogurt. Check this out folks.....

Kashmiri dum aloo






Ingredients

Potatoes peeled 18-20 small
Oil for deep-frying
Kashmiri red chillies ground 5-6
Yogurt 2 cups
Green cardamom powder 1/2 teaspoon
Dry ginger powder (soonth) 1 teaspoon
Fennel seed (saunf) powder 2 tablespoons
Mustard oil 1/4 cup
Clove powder a pinch
Asafoetida a pinch
Salt to taste
Roasted cumin powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon

Directions:

Method

Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. 
Drain and wipe dry. 
Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. 
Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan. 
Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. 
Stir in the yogurt mixture and bring the mixtuer to a boil. 
Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder. 
Serve hot, garnished with roasted cumin powder and garam masala powder. 


Comments

Simply Tadka said…
Can i skip Asafoetida?
minal sharma said…
Asafetida is called hing ....yes you can skip it you will not find any major change in taste ..we use hing basically to mellow down gastric property of spices. :)

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