Kashmiri Dum Aalo MY RATING - 8.6/10 Source - http://www.surfindia.com/recipes/kashmiri-dum-aloo.html Ingredients 500 gm : Potatoes (small) 1½ cup : Yogurt (Dahi) ½ tbsp : Gramflour (Besan) 4 no : Green cardamom (Chhoti Elaichi) ½ tsp : Dry ginger powder (Soonth) ¾ tsp : Fennel seed powder (Saunf) 5 no : Cloves (Laung) 2 no : Cinnamon sticks chutney (Daalchini) 1 ½ tsp : Chilli Powder Sarson (mustard) oil for frying Method Grind together - bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to
Official Blog of Author & Filmmaker