Kashmiri Dum Aloo

 

It is time to go for the next travel trip-Washington DC. Yippee! It is gonna be fun seeing the fireworks on 4th of July. So what are you plans for this weekend? Nevertheless, have a great and an awesome weekend.

This is my mom's favorite and we often make it at home. I love the tang that yogurt imparts to this spicy Kashmiri curry. I normally use the baby potatoes for making this but you could use diced whole potato chunks too, no biggie.

Ingredients:-
6-7 baby potatoes
2 tbl spns of thick curds/plain yogurt
1 tsp of caraway seeds
1 bay leaf
1 inch cinnamon
1/2 tsp ginger powder/paste
1 tsp of coriander powder
1 tsp of red chilli powder
3 tbl spns of oil
salt to taste
 
To Powder/Masala:-
1 tsp of saunf/fennel seeds
4 cloves
2 green cardamom
1 black cardamom
1 tsp of jeera

Method:-
Heat 1 tbl spn of oil in a pan.
Roast the potatoes in oil till golden brown. Keep aside.
Add the rest of the oil. Add caraway seeds, bay leaf and cinnamon.
Fry for about 30 secs and add the coriander powder, the powdered masala, ginger powder/paste and red chilli powder. 
Fry well for about a min and go no stirring continuously so that the masala doesn't burn.
Add 1/2 cup of water and salt. Let the mixture come to a boil.
Add the roasted potatoes  and cook closed in low flame for 5-7 mins. Stir occasionally.
Cook until the oil separates out.
Add 2 tbl spns of thick curds and simmer and cook for another 2 mins.
Serve hot.

Have a great weekend,
Preeti