DUM OLAV Kashmiri Waazwaan has probably the best dum aloo recipe and here it is for all to try. Easy enough. 750 gm small potato unpeeled 1 cup refined oil 8 black cardamom 8 green cardamom 6 cloves 6 x 1 inch cinnamon sticks 3 tbls dry ginger powder 3 tbls aniseed powder 3 bay leaves 1 1/2 tsp ground garlic 1/2 cup cooked yogurt 3 tsp Kashmiri red chilli dissolved in 1 cup water 1 tbls fried onion paste Salt 1 1/2 tsp turmeric 1/4 cup dry cockscomb flower heated with 1/2 cup water and then extracted 1/4 tsp black cumin seeds Boil the potato until tender. Keep aside to cool. Peel and pierce through with a toothpick. Heat the oil and fry on low heat until they are reddish brown and attain a paper like texture on its surface. The potato at this stage will be almost hollow allowing for the sauce to be soaked in. This technique is rather unique to making of these potatoes. Remove and drain on a kitchen towel. In a pan add the cardamoms,cloves,cinnamon,dry ginger powder, aniseed powder, bay leaves, garlic, cooked yogurt, red chilli water, onion paste & salt. Stir to make a paste. Pour in 3 cups of warm water bring to a boil and cook for 4-5 minutes. Add the fried potatoes and turmeric powder. Reduce heat to low and cook covered for another 5 minutes. Add the cockscomb flower extract and let the oil separate. Sprinkle black cumin seeds. Serve Note: Cooked Yogurt. Whisk 2 cups of yogurt until smooth. Add 1/4 cup of water and whisk again. Pour the mixture into a round bottomed pan and put on high heat. Stir constantly and bring to a boil. Then reduce heat and cook until reduced by half and the colour changes to a off white. Use as per recipe.
Posted on: Mon, 19 Aug 2013 09:12:18 +0000
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