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Kashmiri Dum Aloo


-500gms.. Aloo (potatoes), small
-Sarson (mustard) oil for frying
-1 cup.. Dahi (yogurt)
- tbsp.. Besan (gramflour)
-1 tsp.. Chilli Powder
-4.. Chhoti Elaichi (green cardamom)
- tsp.. Soonth (dry ginger powder)
- tsp.. Saunf (fennel seed) powder
-5.. Laung (cloves)
-2.. Daalchini (cinnamon sticks)

1. Grind together, the bari elaichi, laung and daalchini. Put aside until further use.

2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick.

3. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in colour. Drain excess oil and keep aside.

4. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free.

5. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously.

6. Return to flame and bring to a boil, again stirring continuously.

7. Add potatoes alongwith soonth, saunf and ground masala.

8. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice.