Kashmiri Dum AlooRecipe adapted from Monica Guptas Album 

I’m truly now quite hooked onto Kashmiri cuisine now. 

Everything in this cuisine works so well for our Indian Palate .Subtle flavours. Soothing aroma . Lovely texture

Brilliant colour . And best part is the cooking procedure is not very lengthy .
300 GMs potatoes boiled size of Indian eggs 

Ample mustard oil to fry the potatoes 

1/2 tsp cumin

A pinch of hing

1 tsp Kashmiri red chilli pwd 

2 cloves( laung) crushed

1 tsp saunf ( fennel pwd)

1 tbsp mustard oil

1 1/2 tbsp whipped curd

Salt to taste
2 green cardamoms peeled n crushed

1 small black cardamom peeled and crushed

1 small stick cinnamon

1 bay leaf

1/4 tsp saunth 

1/3 tsp Garam masala pwd 
Peel the potatoes poke all over with a knitting needle ( I used a satay stick)

Fry in hot mustard oil on a low flame . 

The potatoes should sink completely in the oil. Remove them when they float up

Cool. Prick once more 

Remove most of the oil and leave about 1 tbsp in the vessel

Add the cumin , hing in the vessel. Let it crackle. 

Add the laung, saunf and red chilli pwd . 

Cook on a low flame for a few seconds

Add the whipped curd and cook stirring it all the while. Till the gravy becomes a dark red.

Now add the cardamoms, cinnamon bay leaf and potatoes. Toss to cover the potatoes with the masalas. Add the saunth and saunf. 

Give it a nice mix. 

Pour in about 1 cup of water. 

Cook till you get a nice thickish gravy. 

Enjoy with hot rice or parathas 


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