Kashmiri Dum Aloo
I picked this recipe up from an Indian website, made a few modifications, and ate it for dinner on Saturday night.
"Dum Aloo " ( Aloo is potato and "dum" is originally a technique where the food is sealed inside a pot with a strip of pastry.Hot coals are placed on top , and the pot is placed on an open fire to cook from above and below!)
This is what I did: (my comments in red)
Kashmiri Dum Aloo
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies (Completely forgot to add chili powder. Got to bed at 3.30 am after/during Son's 23rd Birthday party..)
2 cups of yogurt
½ tspn of cardamom powder
1 tspn of dry ginger powder (Not available.Substituted fresh ginger)
2 tblspns of fennel powder
¼ cup of mustard oil
A generous pinch of clove powder
A pinch of asafoetida
Salt to taste
½ tspn of roasted cumin powder
½ tspn of garam masala powder
Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a (deep fryer)and fry the potatoes on medium flame till (barely) brown.
Whisk the yogurt with cardamom powder, dry ginger powder and fennel powder.
Heat mustard oil (I used ghee, not mustard oil) in a pan. Add clove powder and asafoetida. Add half a cup of water and salt and bring to a boil. (sounds strange, but yes - do it. I heated the ghee gently, by the way).
Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top. (This will take 15 - 20 minutes. At first the yoghurt will separate and a thin sheen of liquid/fat will appear on top. Keep cooking until the sauce is very thick. It will not be a smooth sauce; rather, little white flecks of yoghurt sticking to the potatoes.)
Serve hot, garnished with freshly roasted cumin powder and garam masala powder.
It is truly a delicious dish! The potatoes are creamy, soft, with just a touch of acidity from the yoghurt. THen you get a hit from the spice mixture. I'm sure the chili pepper would add another dimension!
I had mine with a bread & butter, but you'd do far better with an Indian paratha or chapati.