This weekend my kitchen hosted friends from schooltime.. With the majority being strictly vegetarian, the menu was completely veg:
Fried idly with coconut chutney
Kashmiri Dum Aloo
Mixed Daal (I call it Dhabey ki daal because I got the idea after eating at a dhaba)
The dish of the day was Kashmiri dum aloo — a delicious and subtly spiced Kashmiri dish. Potato, in my opinion, is one of the most versatile vegetables. Always a favourite amongst everyone be it kids or adults. Can be cooked stand alone or in combination with other vegetable or as a stuffing.
Kashimi Dum Aloo
Preparation Time: 15 mins | Cooking time: 30 mins | Serves 8 as a side
800 gms baby potatoes
8 cloves (laung)
1 inch cinnamon stick (dalchini)
2 bayleaves (tej patta)
½ tsp hing (asafoetida) dissolved in 2 tbsp water
2 tsp dry ginger powder
2 tsp mango powder (amchoor)
4 tsp fennel powder
2 tsp powdered dry fruits (almond, cashew and pistachio)
4 tsp kashmiri red chilli powder
2 black cardamoms (badi elaichi)
1 tsp garam masala
Salt to taste
Oil for frying
- Pressure cook potatoes with 2 cups of water till one whistle. Put under running water and cool the potatoes
- Peel and prick the potatoes all over with a toothpick or fork.
- Heat oil and shallow-fry potatoes in a pan until golden brown in colour. Set aside
- Heat 4 tbsp oil in a wok; add cloves, bayleaves and cinnamon. Fry for a few minutes on med-high flame.
- Add hing water (be careful as the oil will sputter when you add water; reduce flame and cover the wok until sputtering ends)
- Add red chilli powder. Fry for a minute. Add 2 cups of water.
- Add all other ingredients. Fry for a minute
- Add fried potatoes to the gravy.
- Cover and simmer till the gravy thickens and oil floats on top.
- Break one potato. The colour of chillies should have penetrated the centre. If not add some more water and simmer.
The size of potato is important. If baby potato is not available you can cut a big potato into pieces and use. Be careful not to cut too small either.