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Recipe for Kashmiri Dum AlooClick image to enlarge

Recipe for Kashmiri Dum Aloo

Recipe for Kashmiri Dum Aloo

(Ref: RCP319)

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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
 

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.
Testimonial:

"Dear Spices of India, We ordered a range of spices from you, a short time ago. We used them to make a traditional biryani dish. The spices were superb! Well done Spices of India. We are very impressed by the service you provide and the quality of your goods. We shall order from you again."

- Simon Wickes