Kashmiri Dum Aloo

This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its own juices

Spices needed:

• 4 Green cardamom
• ½ tsp. Dry ginger powder
• ¾ tsp. Fennel seed powder
• 5 Cloves
• 2 Cinnamon sticks
• 1 ½ tsp.Chili Powder 

Rest of the Ingredients

• 500 gm.  Potatoes (small)
• 1½ cup  Yogurt
• ½ tbsp. Gram flour
• Mustard oil for frying

Preparation

Step1: Grind together – Green cardamom, cloves and cinnamon sticks Put aside until further use.

Step 2: Boil potatoes until half cooked.

Step 3: Peel while still warm.

Step 4: Pierce each potato 2-3 times with thin wooden toothpick.

Step 5: Heat oil in a pan, fry potatoes on medium heat until floating on top and golden brown in color.

Step 6: Drain excess oil and keep aside.

Step 7: To the yogurt, add salt, gram flour and 1 cup water.

Step 8: Whisk well, until smooth and lump-free.

Step 9: Reheat 4tbsp of the same oil in another pan.

Step 10: Add red chilies and green cardamom and fry for a minute.

Step 11: Remove from flame, allow to cool slightly and

Step 12: then pour into the yogurt, stirred continuously.

Step 13: Return to flame and bring to a boil, again stirring continuously

Step 14: Add potatoes along with ginger powder, fennel seed and ground masala (Step 1)

Step 15: Cook over medium heat for 5-10 minutes or until the curry thickens.

Step 16: Serve hot accompanied by boiled rice