Kashmiri Dum Aloo Made Easy

 Kashmiri Dum Aloo

INGREDIENTS-

• Baby potatoes-12 *
• Yogurt-3/4 cup
• kashmiri red chili powder- 2.5 tsp
• Khoya/Mawa/solidified milk- 1.5 tbsp(optional)
• Fennel powder/Saunf-4 tsp
• Asafoetida /hing- 1/4 tsp
• Ginger powder/saunth-1.5 tsp
• Coriander powder-2 tsp
• Shahi jeera-1/2 tsp
• Salt-to taste

Tempering-

• Cloves-2
• Green cardamom-4
• Cinnamon-1/2 inch
• Bayleaves-2
• Pure ghee-2 tbsp
• Cooking oil-2 tbsp+to deep fry

PROCEDURE-

1. Wash potatoes and par boil in an open pan ,also add some salt in the water.
2. Peel the potatoes(peeling the skin is optional )and prick them well with a toothpick.this should be done perfectly and properly ,so the potatoes will absorb all the flavours and masalas.
3. Heat enough oil in a wide and deep pan and then add potatoes,and deep fry till golden red in colour.(see note)
4. When the potatoes are done,they will float on the surface of the oil.
5. When done, drain on a tissue paper and keep aside.
6. In a small bowl ,take 1/4 cup water and add kashmiri chili powder and asafoetida,mix(A)
7. Heat ghee and oil in a heavy bottom pan.
8. Add cloves,green cardamom,cinnamon,bay leaves and the chili paste (A)
9. Saute for few seconds and then add whisked yogurt and saute for few seconds
10. Add 3 cups of water,fennel powder,ginger powder,coriander powder and salt and let it boil.keep stirring.
11. When water start boiling add fried potatoes,grated khoya and shahi jeera and mix.
12. Cover the pan with a lid and simmer for approx 20 minutes,keep stirring in between.
13. When the gravy thickens and potatoes will absorb almost all the gravy and oil start floating on the sides and top.then its done.
14. Serve with naan,paratha or rice

White Coconut Chutney

Ingredients:

1.  Coconut : 1
2. Mustard seeds : a pinch
3. Curry Leaves : 8 - 10
4. Dried Red Chilly : 1
5. Salt : To taste
6. Oil : 1 tsp
7. Urad daal : a few grains

Method:

• Scrape out the white portion of the coconut and grind it in mixer with little water. The consistency should be as that of a chutney.
• Heat the oil in a pan and add the curry leaves, mustard seeds, urad dal and dried red chilly to it. When the mixture starts crackling, switch off the gas and pour it into the coconut.
• Add salt to the above mixture and mix well.
• The chutney can be served with dosas, idlis, uttapams etc.