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Dum Aloo

 

Dum aloo or slow cooked potatoes in a rich gravy, is an invention from Kashmir, smaller potatoes are generally used in this process and the slow cooking of the potatoes is the most essential part of this particular cooking, mostly it is deep fried and then cooked with a yoghurt based curry. This is my version of the dum aloo, where I have used fennel as the main aromatic ingredient, this provides a suble taste and a wonderful aftereffect on the tongue. A very simple yet hearty recipe that goes good with hot rice, laccha paratha, naan or even a simple roti.





Ingredients

  • 750g small potatoes (boiled and peeled)
  • 2 tomatoes
  • 2 onions
  • 3 green chilies
  • 1" ginger 
  • 1 soaked Kashmiri red chili
  • 8-10 garlic
  • 5 cashew
  • 1 cup yoghurt (beaten)
  • (2+2) tbsp vegetable oil
  • salt to taste
  • 1 cinnamon stick
  • 4 green cardamom
  • 5 cloves
  • 1/2 cumin seeds
  • 1/2 tsp asafetida (heing)
  • 1/2 tsp fennel seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp dry mango powder (amchur powder)
  • 1 tsp sugar
  • 1/2 tsp garam masala powder



Method
  1. Soak the Kashmiri red chili in warm water to enhance the colour.
  2. Blend together tomatoes, ginger, garlic, Kashmiri red chili, cashew along with the soaked water of the Kashmiri red chili. Make a smooth paste.
  3. In a bowl add the beaten yoghurt, add the paste to it, mix it well.
  4. Heat oil on low flame and lightly sauté the potatoes, do not cook all the way through.
  5. Now for the gravy clean the kadai and add oil on low flame and add the cinnamon stick, green cardamom, cloves, cumin seeds, asafetida and fennel seeds.
  6. Add the chopped onions, and cook until they are golden, then add the green chilies.
  7. Then add the yoghurt mix, stir gently, cover and let it cook on medium flame.
  8. Add turmeric powder, red chili powder, coriander powder and amchur powder.
  9. Cook the masala thoroughly, add water at regular intervals to avoid the masala to stick and burn.
  10. Add sugar to the masala and cook until the oil separates. 
  11. Now add the potatoes and slow cook the potatoes on low flame for 15 minutes.
  12. Add splashes of water if necessary, this makes sure that the masala seeps inside the potato, so that the center does not remain bland. 
  13. Add 3 cups of warm water and let it on simmer.
  14. Add garam masala powder at the end and mix.
  15. When the required consistency is achieved, serve immediately, garnish with coriander leaves.

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