Kashmiri Dum Aloo

Ingredient:

Potato                        500gm              small ones (whole)

Onion                         2 Nos.              Large & paste

Ginger                        1 ½ “                paste

Cashew nuts               10/12 Nos.       paste

Poppy seeds               2 table spn       paste

(khuskhus/Posto)

Green chillies              2/3 Nos.           paste

Curd                           150gm             bitten

Dhaniya Powder         1.5 tbl spn

Bay Leaf                    1 No.

Sugar                         to taste

Salt                            to taste

Kishmish                    25 gms             soaked in water

Refined oil                  3 table spn.

Fresh coriander                                   finely chopped

For Garam Masala:

2 nos. cardamom

1 no. clove

A small piece of cinnamon

A little jawitri

1/4^th nutmeg

      Boil the peeled potatoes. Keep the stock aside.

      Heat a pan on oven. Put the garam masala ingredients in it. When the masala starts flittering, keep the masala aside to cool & make a powder with it.

      Now heat the oil in the pan. Put the bay leaf in it. Now pour the onion paste. Fry it until the colour changes into reddish. Add the ginger paste, chili paste, cashew paste & the poppy seed paste to it. Fry for 3-4 minutes. Now add the sugar & dhania powder. Mix it well. If it becomes very dry add a little from the potato stock. Now bit the curd very well & pour & stir it continuously for 2-3 minutes. Now add the potatoes, kishmish & the rest of the stock. Add salt to taste. Cover the pan & bring it to boil.

      Now it comes to a thick gravy. Sprinkle the garam masala powder & mix.

      Pour it on a bowl. Garnish with freshly chopped coriander. It’s best served with parathas.