Kashmiri Aloo Dum

Well, for the preparation today everything was ready at hand, except for dry ginger which is an important ingredient of this dish. To keep the authenticity undeviated due to the absence of one item, I have grated the ginger and microwaved it to dry for 6 minutes.

I have peeled the potatoes and half boiled them in salty water. After which I have pricked them all using a toothpick. The potatoes were then deep fried in mustard oil till they turn golden brown in medium heat.

Lightened the oil for the gravy by heating it to its boiling point and keeping it aside for later use.

Since, most of the spices are going to the curd before any processing, I have blended them together. The Kashmiri mirch soaked in water for about 20 minutes with a little water was ground to fine paste along with elaichi powder, dried ginger, roasted saunf and roasted jeera.

The curd was beaten adding 1 cup of water and the paste of spices along with salt to taste and blended smooth.

In the wok, where mustard oil was preheated and left to cool was heated again and for tempering the gravy a pinch of asafoetida or hing was added along with the cloves powder. Before the clove powder is burned the curd Mixture is added and boiled in medium heat. Once boiling started the fried potatoes are added and cooked further for 15-20 minutes.

Served hot with rice to delight an awesome dinner. Thanks.