Hi allšš»āāļø,
Festivals and celebrations .. both are always about food. Rituals, customs are all the prominent features but food is the actual heroš.
Prepared Kashmiri Aaloo Dum with puri, rice, kadhi-pakore, rabdi and salad for this day.
This recipe can be served to 5-6 persons.
INGREDIENTS:
FOR DUM AALOO:
1 kg baby potatoes
2 tbsp ghee or clarified butter
Salt
5/6 Whole kashmiri chill
1 tbsp poshta or khus khus or poppy seeds
2 tbsp ghee or clarified butter
1/2tsp turmeric or haldi powder
1/4 tsp hing or asafoetida
1/2 tsp ginger or saunth powder
1 tbsp kashmiri chilli powder
100 gms curd
2 tsp kasturi methi
FOR GARAM MASALA:
1/2 tsp cumin seeds
1 tsp fennel seeds
1 tbsp coriander seeds
1/2 tsp peppercorns
2 cloves
1 piece each of cinnamon and mace
METHOD:
Soak poppy seeds and whole red chillies in hot water for 30 minutes.
Take potatoes in a pressure cooker and give one whistle. As the pressure releases, discard all water and let potatoes cool.
By the time prepare your garam masala. Take a pan. Heat it and dry roast all the ingredients of garam masala. Cool and grind it finely.
Now as the potatoes are cooled down, peel it. Rub some salt.
Add 2 tbsp ghee in a pan and heat it. Transfer your peeled potatoes and sautƩ till you get nice golden colour. As all the potatoes are golden now.. transfer them into a plate.
Grind whole red chillies and poppy seeds into a fine paste by adding little water as required. Use the same remaining water in which you soaked both these ingredients.
Take curd in a bowl. Add ginger powder and 1 tbsp garam masala powder and whisk well till creamy.
Add the remaining 2 tbsp ghee in the heated pan.
Add asafoetida and turmeric powder. Next, add poppy paste and fry for 2-3 minutes till oil releases. Now add curd mix. Add salt. Cover and cook till oil releases. Now add all the golden potatoes. Boil for 5-7 minutes at minimum flame.
Lastly crush kasturi methi in it. If you wish to add water here as the gravy will be very thick, you can go with half a cup. But donāt make it runny. Boil for 3-4 minutes. Switch off the flame.
Enjoy with puri, parathe, roti or rice. This simple easy Indian delicacy can be complimented with any of these.
KEEP COOKINGšš»
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