Kashmiri Dum Alu


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A favorite and popular punjabi dish is the punjabi kadhi pakode. The gram flour or besan coated pakode are cooked in kadhi, which is basically a thick gravy of sour yogurt and chickpea flour simmered into a perfect consistency.

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Kashmiri Dum Alu recipe - How to make Kashmiri Dum Alu

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Combine the cardamoms, cloves and cinnamon and blend in a mixer till smooth. Keep aside.
  2. Boil potatoes until half cooked and peel while still warm. Pierce each potato 2-3 times with thin wooden toothpick.
  3. Heat oil in a pan add the potatoes and saute till they turn golden brown in color.
  4. Drain on an absorbent paper and keep aside.
  5. Combine the curds, salt, gram flour and 1 cup of water and whisk well until smooth.
  6. Reheat same oil in another pan and add red chilies and cardamom and saute for a minute.
  7. Remove from the flame, cool and then pour into the yogurt, stirring continuously.
  8. Return to the flame and bring to a boil.
  9. Add potatoes to the yogurt mixture along with ginger powder, fennel powder and ground masala, mix well and cook over medium heat for 5-10 minutes or until the curry thickens.
  10. Serve hot with plain rice or pulao rice.

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This recipe was contributed by jolu on 26 Sep 2011

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