I guess almost 90% of my friends like potatoes. They can eat potatoes with any dish and yet be happy. In the recent years, I have developed a taste for potatoes, yes! I'm not a great fan of this vegetable in my childhood days. Here's me sharing a popular recipe made out of baby potatoes.
Ingredients:
5 baby potatoes
2 tbsp curd
1 tsp saunf powder /fennel powder
1 black cardamom
2 green cardamom
1 tsp black pepper
1 tsp ginger paste
1 tbsp kashmiri red chilli powder
3 cloves
5 tbsp water
6 tbsp oil
salt to taste
1 tsp chopped coriander leaves
Steps:
1. Wash the potatoes well with cold water.
2. Prick the potatoes with a fork and boil them in water, by adding a little salt on medium flame. The potatoes need to be half-boiled. Switch off the flame after 8-10 minutes.
3. Peel off the potatoes skin. Prick the potatoes with a fork (optional).
4. In heavy bottomed pan, add oil. Once it gets warm, add the half-boiled potatoes and fry them till they turn brown on all sides. Approximately 5-6 minutes on each side.
5. Let the fried potatoes cool.
6. Meanwhile, in a bowl take curd, Kashmiri red chilli powder, fennel powder, black and green cardamom, cloves, black pepper and ginger paste.
7. Mix the masala well. This will be a thick paste.
8. Add about 4-5 tbsp of water and mix it once.
9. You can take the same pan used for frying potatoes. Remove the excess oil and heat about 2 tbsp of oil.
10. Add the masala mixture to the pan. Let it boil for 5 minutes on low flame, since we have added curd let it simmer.
11. By now, the fried potatoes would have been cooled down. Prick it once with a fork, so that the masalas will blend well while cooking on dum.
12. The gravy starts boiling.
13. Now, add the fried potatoes to the pan and cover it with a lid. Add little more water, if you feel the gravy is thick.
14. Add salt and mix well. Let it boil for 12-15 minutes on low flame. This ensures the potatoes are soaked nicely in the gravy and cook well.
15. I like the potatoes to be with a little gravy, so I made the gravy to be very thick by cooking it for few more minutes. Otherwise, you can switch off the flame after 15 minutes.
16. The thicker version of the dum aloo looks like this.
17. Garnish the dum aloo with coriander leaves/cilantro. Kashmiri dum aloo is all ready to eat with chapati or rice!
Ingredients:
5 baby potatoes
2 tbsp curd
1 tsp saunf powder /fennel powder
1 black cardamom
2 green cardamom
1 tsp black pepper
1 tsp ginger paste
1 tbsp kashmiri red chilli powder
3 cloves
5 tbsp water
6 tbsp oil
salt to taste
1 tsp chopped coriander leaves
Steps:
1. Wash the potatoes well with cold water.
2. Prick the potatoes with a fork and boil them in water, by adding a little salt on medium flame. The potatoes need to be half-boiled. Switch off the flame after 8-10 minutes.
3. Peel off the potatoes skin. Prick the potatoes with a fork (optional).
4. In heavy bottomed pan, add oil. Once it gets warm, add the half-boiled potatoes and fry them till they turn brown on all sides. Approximately 5-6 minutes on each side.
5. Let the fried potatoes cool.
6. Meanwhile, in a bowl take curd, Kashmiri red chilli powder, fennel powder, black and green cardamom, cloves, black pepper and ginger paste.
7. Mix the masala well. This will be a thick paste.
8. Add about 4-5 tbsp of water and mix it once.
9. You can take the same pan used for frying potatoes. Remove the excess oil and heat about 2 tbsp of oil.
10. Add the masala mixture to the pan. Let it boil for 5 minutes on low flame, since we have added curd let it simmer.
11. By now, the fried potatoes would have been cooled down. Prick it once with a fork, so that the masalas will blend well while cooking on dum.
12. The gravy starts boiling.
13. Now, add the fried potatoes to the pan and cover it with a lid. Add little more water, if you feel the gravy is thick.
14. Add salt and mix well. Let it boil for 12-15 minutes on low flame. This ensures the potatoes are soaked nicely in the gravy and cook well.
15. I like the potatoes to be with a little gravy, so I made the gravy to be very thick by cooking it for few more minutes. Otherwise, you can switch off the flame after 15 minutes.
16. The thicker version of the dum aloo looks like this.
17. Garnish the dum aloo with coriander leaves/cilantro. Kashmiri dum aloo is all ready to eat with chapati or rice!
Comments
Post a Comment