Wednesday, December 15, 2010

Kashmiri Dum Aloo for ICC and some Awards

I am back from a wonderful, relaxing and fun vacation. Cancun is beautiful, beaches are so nice and water is so clear! We did some water sports, long walks along the beaches, enjoyed the mariachi music.......total fun vacation! Now we are back to our sweet home and I am back to my blogging. By the way, this is my 100th post. I should definitely make something sweet next to celebrate my 100th post :)

Today I prepared Kashmiri Dum Aloo for the Indian Cooking Challenge. Srivalli provided the recipe but I also surfed and looked over a few other recipes. Did some small modifications and prepared these delicious Kashmiri Dum Aloo.


Dum aloo belongs to North Indian or more specifically Kashmiri cuisine. Baby potatoes are first fried and then cooked under low pressure in yogurt based gravy. This is the first time I prepared this gravy and really liked it. Its so delicious with a blend of so many different spices. Fennel seeds powder really brings out the flavor of the gravy.

Here is the recipe ( Click here for the printable version)

Ingredients:
Baby potatoes- 16-18
Cumin seeds- 1 tsp, roasted and ground into a powder
Garam masala- 3/4 tsp
Kashmiri red chilli powder- 2 tsp
Fresh yogurt- 1 and 1/2 cups
Green cardamom powder- 1/2 tsp
Ginger powder- 1 tsp
Fennel powder- 1 tbsp
Mustard oil- 3 tbsp
Cloves roasted and powdered- 4-5
Asafoetida- a pinch
Vegetable/canola/sunflower cooking oil- to deep fry potatoes
Salt- to taste
Hot water- 1/2 cup

Method:
1. Wash the potatoes thoroughly and prick all over with a fork.
2. Keep the potatoes in salted warm water for 15 minutes, then drain and wipe dry.
3. Heat the oil in a pan and deep fry the potatoes until golden brown from outside. Drain on a kitchen towel and set aside. After they cool a little bit, prick the potatoes once again with a fork.
4. Whisk the yogurt with kashmiri red chilli powder, fennel powder, ginger powder and cardamom powder.
5. Add the fried potatoes and let it sit for 15 minutes.
6. Now heat the mustard oil in a pan and add a pinch of asafoetida and the powdered cloves. Let it splutter for a few seconds and then add the 1/2 cup of hot water and salt. Let the water come to a boil.
7. Add in the yogurt potato mixture and mix.
8. Cover the pan with a tight lid and let it cook on a medium low flame for 15 minutes or until the potatoes absorb the gravy and oil surfaces.
9. Sprinkle the garam masala and cumin powder.

Serve Hot with Naan, Roti or Poori :)


And now let me say thanks to KonstantKraver for the Lovely Blog Award. I am truly touched. According to the rule, I have to pass it on to 15 deserving blogger but I think you all deserve it for the lovely recipes you post by taking time out of your hectic schedules. So please copy this award and flaunt at your page.


Second, I won an award from Lakshmi of Cook it up with love. I submitted my recipe of Creamy Apple Cinnamon Pockets for her event and won this Creative Chef Award. Thanks a lot Lakshmi. :)

20 comments:

divya said...

This looks awesome...mouth watering.

swapna said...

tempting and mouthwatering dum aloo....

Nutan said...

Looks delicious! Perfect Dum aloo!
Nutan
http://rice-n-spice.blogspot.com

Pavani said...

Awesome pics.. Looks delicious.

Priya (Yallapantula) Mitharwal said...

wow, love your pictures, they are amazing. Congrats on your awards.

Shirley said...

These look delicious! I've never seen a recipe like this before, where you soak, then fry, then finish the potatoes in a gravy.

vimala said...

Just beautiful

Paaka Shaale said...

Congrats on your award vaishali. Beautiful dum aloo and beautiful photography. I love your second shot :)

Santosh Bangar said...

congs. the dum aloo is amazing want to grab it

Priya said...

Irresistible dum aloo...feel like having some rite now..Congrats on ur award..

Madhura Manoj said...

Amazing...Love it! beautiful clicks.


http://www.easycookingforamateurs.com/

Jay said...

That looks so gooood n inviting..congrats on all your awards Vaishali..
Tasty appetite

Tes said...

It looks spicy and delicious :) It sounds so comforting and warm.

Torviewtoronto said...

looks wonderful delicious potatoes
congrats on the awards

Chilli Loves Malli said...

Vaishali
The Dum Aloo looks so scrumptious
and spicy!! The pictures are great-this is my first visit and you have a great blog
If you are interested please
stop by my new blog @
www.chillilovesmalli.blogspot.com
Cheers

Soma said...

dum aloo is an all time favorite and these baby potatoes look extraordinary. Love the coated spices.

Susan and Abraham said...

something i will certainly like to make at home...

Srivalli said...

Looks great!..beautiful pictures..

btw can you pls link back to spice your life post..ICC blog is private..:)

Sakshi said...

I am not a big fan of potatoes.. but this looks tempting. Now I am thinking if I should make it today. Great job Vaishali!

Nupur said...

Hi Vaishali .. I have been wanderingacross your Blog posts for good 20 minutes now. Bookmarked few recipes.. This one is a keeper too. I always think of making Dum Aloo but the amount of Oil puts me off.. you have provoked my temptations again.. :)

Related Posts Plugin for WordPress, Blogger...