Recipe for Kashmiri Dam Aaloo

Ingredients

  • Baby Potatoes ½ kg
  • Salt to taste
  • Dry ginger powder 1 tsp
  • Cloves 4 – 6
  • Green cardamom 4 – 6
  • Black cardamom 2
  • Fennel seeds 1 tsp
  • Kashmiri red chilie 2 – 3
  • All spice powder ½ tsp
  • Yogurt 125 gm
  • Curry leaves few
  • Oil3 tbsp
  • Oil for fry
  • Coriander leaves a few
  • Mint leaves a few

Cooking Directions

Cut each potato into 4 pieces, deep fry the potatoes till golden brown.

Remove from oil and keep aside.

Blend together 2 – 3 Kashmiri red chilies, 1 tsp fennel seeds, 1 tsp dry ginger powder and a little water.

Heat 3 – 4 tbsp oil in a pan, add 4 – 6 green cardamoms, 2 black cardamoms and 4 – 6 cloves. Sauté for a while.

Now add blended paste and fry for 1 – 2 minutes.

Also add 125 gm yogurt, salt to taste and 1 cup water.

Cook for a few minutes.

When it comes to a boil add a few curry leaves and fried potatoes.

Cover and cook for 10 – 12 minutes.

Lastly add all spice powder and fry well till water dries.

Sprinkle with coriander and mint leaves.

Dish it out and serve.

Kashmiri Dam Aaloo Photos

by Pak101.com (few years ago!) / 683 views
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