Kashmiri Dum Alu

by jolu

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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

Tags

Sabzis, Curries

Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings
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Ingredients

500 gms baby potatoes
1 1/2 cups curds (dahi)
1/2 tbsp besan (bengal gram flour)
1 1/2 tsp chilli powder
4 green cardamoms
1/2 tsp dried ginger (soonth) powder
3/4 tsp fennel seeds (saunf) powder
5 cloves (laung / lavang)
2 cinnamon (dalchini) sticks
oil for deep frying

Method

Combine the cardamoms, cloves and cinnamon and blend in a mixer till smooth. Keep aside.
Boil potatoes until half cooked and peel while still warm. Pierce each potato 2-3 times with thin wooden toothpick.
Heat oil in a pan add the potatoes and saute till they turn golden brown in color.
Drain on an absorbent paper and keep aside.
Combine the curds, salt, gram flour and 1 cup of water and whisk well until smooth.
Reheat same oil in another pan and add red chilies and cardamom and saute for a minute.
Remove from the flame, cool and then pour into the yogurt, stirring continuously.
Return to the flame and bring to a boil.
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.
Serve hot with plain rice or pulao rice.