Monday, June 7, 2010

Kashmiri Dum Aaloo (potato curry - kashmir style)

250 gms Small potatoes
1 Big Onion - chopped very nicely
few Curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp ginger-garlic paste
1/2 tbsp red chilly powder
1/2 tbsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp cinnamon powder
1/4 tsp aniseed powder
1 cup yogurt
4-5 tbsp double cream (or u can use Milk )
Salt to taste

Firstly, boil ur small potatoes and peel the skin off and keep them separate.
In a hot pan , add some oil. Now immediately add the curry leaves. Now add the cumin and mustard seeds. When the mustard seed start to crackle, add the finely chopped onions. Let the onions fry for 2 minutes or till they are brown. Lower ur heat and add the ginger-garlic paste. Let the mix fry for 2 minutes apprx. Now add all the dry masala (red chilly, turmeric, coriander, cumin, aniseed, cinnamon powders). Let it fry for another 1-2 minutes and add the yogurt to it. Mix everything properly and after 2 minutes or so add the double cream or milk to get the right consistency for ur gravy. You may have to add some extra milk later on. Now at this time, add the already boiled potatoes in the gravy and add the salt. Let it come to boil. Add milk if ur gravy is too thick. Switch off the flame as it comes to boil. Garnish with fresh coriander leaves... And serve hot hot with a perfect naan or a simple chapati.. It is delicious and you will want to make it over again ..... enjoy eating n cooking...

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