{"id":73408,"date":"2019-06-06T21:13:31","date_gmt":"2019-06-07T04:13:31","guid":{"rendered":"http:\/\/siliconeer.com\/current\/?p=73408"},"modified":"2019-06-06T21:13:31","modified_gmt":"2019-06-07T04:13:31","slug":"recipe-a-potato-feast-kashmiri-dum-aloo","status":"publish","type":"post","link":"https:\/\/siliconeer.com\/current\/recipe-a-potato-feast-kashmiri-dum-aloo\/","title":{"rendered":"SILICONEER RECIPE: A Potato Feast: Kashmiri Dum Aloo"},"content":{"rendered":"<div>\n<p><em><strong>(Above):\u00a0<\/strong>Kashmiri Dum Aloo. [Photo: Amar D. Gupta | Siliconeer]<\/em><\/p>\n<hr \/>\n<p><em>A perennial favorite, this potato dish is featured on every top North Indian restaurant\u2019s menu. <strong>Chef Sanjay Patel<\/strong> shows how to make it at home.<\/em><\/p>\n<hr \/>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>\u2022\u00a0\u00a0<\/strong> 1 lb. baby potatoes<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> 1 tbsp Kashmiri red chili powder or <em>deghi mirch<br \/>\n<\/em> <strong>\u2022\u00a0\u00a0<\/strong> 1 tbsp fennel seeds powder<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> \u00bd tbsp ginger powder<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> 4 to 5 tbsp yogurt, beaten<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> \u00bc tsp asafetida<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> 2 black cardamoms<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> 1 in. cinnamon<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> 2-3 cloves<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> 3-4 peppercorns<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> 1 tsp caraway seeds<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> 2 tbsp oil<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> 1\u00bd cup water<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> salt to taste<br \/>\n<strong>\u2022\u00a0\u00a0<\/strong> caraway seeds for garnishing<\/p>\n<p><strong>Method:<\/strong><\/p>\n<p>Wash the potatoes well. Half boil and prick them with a fork. If the potatoes are small, you don\u2019t need to halve them.<\/p>\n<p>Heat oil in a <em>kadai.<\/em> Deep fry the potatoes till crisp and browned.<\/p>\n<p>In a separate pan or <em>kadai<\/em>, heat 2 tbsp oil. Fry the caraway seeds.<\/p>\n<p>Lower the flame &amp; add asafetida and red chili powder. Add 2 tbsp water and let the mixture cook for a minute.<\/p>\n<p>Add the beaten curd and give a boil to the mixture for a minute.<\/p>\n<p>Now add whole spices, fried potatoes, ginger powder, and fennel powder.<\/p>\n<p>Mix well and add 1\u00bd cup water and some salt. Cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.<\/p>\n<p>Sprinkle caraway seeds on top and serve hot with <em>rotis, naan<\/em> or rice pilaf.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>(Above):\u00a0Kashmiri Dum Aloo. [Photo: Amar D. Gupta | Siliconeer] A perennial favorite, this potato dish is featured on every top North Indian restaurant\u2019s menu. Chef Sanjay Patel shows how to make it at home. Ingredients: \u2022\u00a0\u00a0 1 lb. baby potatoes \u2022\u00a0\u00a0 1 tbsp Kashmiri red chili powder or deghi mirch \u2022\u00a0\u00a0 1 tbsp fennel seeds&#8230;<\/p>\n<div class=\"read-more-link\"><a href=\"https:\/\/siliconeer.com\/current\/recipe-a-potato-feast-kashmiri-dum-aloo\/\">Read More<\/a><\/div>\n","protected":false},"author":8,"featured_media":73409,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11,68,19],"tags":[23864,2354,8653,23862,23863,30982,17894,23861,36,147],"class_list":["post-73408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-recipe-lifestyle","category-topics","tag-aloo","tag-chef-sanjay-patel","tag-favorite","tag-feast","tag-kashmiri","tag-kashmiri-dum-aloo","tag-milan","tag-potato","tag-recipe","tag-siliconeer"],"acf":[],"_links":{"self":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/posts\/73408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/comments?post=73408"}],"version-history":[{"count":0,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/posts\/73408\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/media?parent=73408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/categories?post=73408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/tags?post=73408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}