| | | | | Waxy Charlotte Potatoes in a vibrant, spicy, yogurt-based sauce... |
Serves: |
6 |
Preparation Time: |
5 mins |
Cooking Time: |
30 mins |
Ingredients: |
Kashmiri Chilli Peppers - 10
| | | | Cashews - 30g
| | | | Waxy Charlotte Potatoes, peeled - 500g
| | | | Oil - 4 tbps | | | | Bay Leaf - 1
| | | | Green Cardamoms - 6, crushed
| | | | Black Peppercorns - 6, crushed
| | | | Fennel Seeds - 1 tsp
| | | | Cassia Bark - 2 pieces
| | | | Caraway Seeds - 1 tsp
| | | | Asafoetida - pinch
| | | | Turmeric Powder - 1 tsp
| | | | Plain Yogurt - 150 ml
| | | | Garam Masala - 1tbsp
| | | | Fresh Coriander - 3 tbsp
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Method: |
• Soak the Kashmiri chillies and Cashews in hot water for 20 minutes, then grind to a smooth paste with some of the soaking liquid.
• Peel the Charlotte Potatoes and prick with a fork to enable even cooking and the flavours to penetrate. Boil them in water for 6-minutes. Drain the water.
• Heat the oil in a deep pan. Add the Bay Leaf, crushed Green Cardamons, crushed Peppercorns, Fennel Seeds, Cassia Bark and Caraway Seeds.
• Once sizzling, add Asafoetida, Turmeric and Kashmiri Chilli / Cashew Paste and stir well.
• Remove from heat and gradually stir in the Plain Yogurt. When combined return to low heat, add the potatoes and simmer until potatoes are cooked through.
• Stir in the Garam Masala and add Salt to taste.
• Remove from heat and allow to cool slightly, so the potatoes soak up the sauce. Sprinkle with fresh Coriander and serve with hot Roti.
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Indian Groceries > Books, Gifts, FREE Recipes > Indian Recipes > Vegetable Recipes > Recipe for Kashmiri Dum Aloo 
