Kashmiri Dam Aloo
- Potatoes : (Medium Sized) 12 nos
- Kashmiri Red chili powder : 2.5 tsp
- Yogurt : 3/4 cup
- Solidified Milk : 1.5 tbsp (optional)
- Fennel powder : 4 tsp
- Asafoetida : 1/4 tsp
- Coriander powder : 2 tsp
- Cumin Seed : 1/2 tsp
- Ginger powder : 1.5 tsp
- Sugar : 1/2 tsp
- Salt : to taste
For Tempering :
- Cloves : 2 nos
- Green cardamom : 4 nos
- Cinnamon : 1/2 inch
- Bayleaves : 2 nos
- Pure ghee : 2 tbsp
- Cooking oil : 2 tbsp
Method :
- Wash potatoes well and par boil in an open pan also add some salt in the water.
- Peel the potatoes and prick them well, so the potatoes will absorb all the flavours and masala.
- Heat enough oil in a wide and deep pan and then add potatoes, and deep fry till golden red in colour.
- When the potatoes are done, they will float on the surface of the oil.
- When its perfectly cooked, drain it on a tissue paper and keep aside.
- Take 1/4 cup water and add Kashmir chilli powder and asafoetida and then mix it well. Heat ghee and oil in a heavy bottom pan, Add cloves, cinnamon, green cardamom, bay leaves and the chilli paste into this.
- Saute for few seconds and then add whisked yogurt and sauté it for a few more seconds.
- Add 3 cups of water, fennel powder, coriander powder, ginger powder, and salt and let it boil.
- Cover the pan with a lid and simmer for approx 20 minutes, keep stirring in between. The potatoes will absorb almost all the gravy as it thickens.
- Now add sugar, garam masala, chopped fresh coriander and mix it well.
- Cover and simmer for a minute .
- Lemon juice can also be added.
- Better if served with paratha or rice.
Kannada Transliteration