Tuesday, 24 March 2015

Kashmiri dum aloo

Save some calories with this roasted potato dish in an onion yoghurt curry.

Food Recipes Traditionally the potatoes in this dish are deep fried.

Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 4

250g baby potatoes (new potatoes work best)
100ml hung yoghurt
½tbsp poppy seeds
½tbsp coriander seeds
½tbsp cumin seeds
½tsp dry ginger powder
2-3 cardamoms
salt to taste
1tbsp Kashmiri red chilli powder
½ tsp turmeric powder
1 small sliced onion
1/2 tbsp garlic-ginger paste
2tbsp refined oil
1 tsp garam masala
Fresh coriander to garnish

-Prick the potatoes all over with a fork.
-Mix yoghurt, salt, chili powder, turmeric and garlic-ginger paste and marinate potatoes for about an hour.
-Remove the potatoes from the marinade and arrange them neatly on a baking sheet. -Roast at 180°C/gas mark 4 for about 20 minutes.
-In a non-stick pan, heat the oil. Add sliced onions and saute till brown.
-Place the onions in a blender. Add 50ml water and blend to a paste.
-Roast coriander seeds, poppy seeds, cumin seeds and cardamoms and grind.
-Combine the onion paste, dry ginger powder and ground spice and blend well.
-Return the paste to the pan and bring to a fast simmer.
-Add roasted potatoes to the mixture and stir well for about 3-4 minutes.
-Add the remaining marinade along with 3-4 tablespoons of water.
-Simmer for about 20-25 minutes.
-Sprinkle the garam masala over the potatoes before serving.
-Garnish with fresh coriander.

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