This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger root powder. Dum Aaloo is known as so since it is cooked under Dum or pressure. Within this cooking method, your meals are cooked pressurized in the own juices.
Ingredients
- 1 kg baby taters (or any small taters)
- 1 teaspoon cumin seeds roasted lightly and ground right into a powder
- 1 teaspoon garam masala
- 3-4 Kashmiri red chillies roasted and powdered
- 2 1/2 cups fresh yogurt (should not be sour)
- 1 teaspoon ginger root powder
- 1 tablespoons of fennel/aniseed powder
- 1/2 teaspoon cardamom powder
- 4 tbsps mustard oil
- 6 cloves roasted and powdered
- A pinch of asafetida
- Vegetable/ canola/ sunflower oil to deep fry taters
- Salt to taste
- A mug of firm dough produced from flour and water
Increase grocery list
Preparation
- Mix a teaspoon of salt inside a bowl water (about 3 cups). Poke the taters having a fork after which absorb this water for 25 minutes.
- Heat the oil for deep frying, on the medium flame. Fry all of the taters till golden brown. Drain in writing towels and aside.
- Mix the yogurt, Kashmiri chilli, ginger root, cardamom and fennel powders. Add some taters for this mix and aside.
- Heat mustard oil in another pan on the medium flame.
Continue Studying Below
- Add some clove powder and asafetida and blend well. Give a half cup of warm water and salt to taste and produce to some boil.
- Add this towards the potato-yogurt mix, stir completely and canopy.
- Seal the perimeters from the pan's cover using the dough to make sure no steam can escape. Placed on the stove, prepare on the low flame for 10-fifteen minutes.
- Switch off the flame, take away the cover and add some cumin and garam masala powders, and canopy again rapidly. Leave for five minutes.
- Serve hot with Chapatis (Indian flatbread ) or Naan (Tandoor-roasted Indian flatbread).