Lunch

Kashmiri Dum Aloo

INGREDIENTS

250 gms – Baby Potatoes
Oil to deep fry potatoes.
Gravy-
100 ml – Mustard Oil
1 bayleaf
1 inch piece Cinnamon
2 No Cloves
2 No Big Cardamom
1 Pinch- Asafoetida
1 Tablespoon Ginger-Garlic paste
1 Teaspoon – Kashmiri Degi Mirch
2 tablespoon Curd, beaten
200 grams – Tomato Puree
½ Teaspoon – Fennel, grounded
½ Teaspoon – Cumin powder
½ Teaspoon – Fenugreek powder
1/2 Teaspoon – Ginger powder
Salt – To Taste
As required- Water
1 Tablespoon – Cashew nut Paste
Garnish-
Coriander Sprig
Ginger Juliennes

INSTRUCTIONS

Heat oil in a wok and deep fry the potatoes on slow fire till light brown in colour. Potatoes will become light in weight. Remove on a tissue paper and keep aside.
Heat mustard oil in a pan and add whole spices. When they crackle add asafoetida and ginger garlic paste and sauté for a minute.
Add degi mirch, all dry spices and salt, followed by beaten curd and tomato puree.
Cook for a minute and add fried potatoes. Stir cook and add water as required. Bring it to a boil and simmer for 10 minutes.
Add cashewnut paste and cook for two minutes. Check seasoning and consistency.
Remove in a serving bowl and garnish with ginger julienne and sprig of fresh coriander.

Preferred recipes by Chef Rakesh Sethi.

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