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RECIPE:
A Potato Feast: Kashmiri Dum Aloo

A perennial favorite, this potato dish is featured on every top North Indian restaurant’s menu. Chef Sanjay Patel shows how to make it at home.


(Above): Kashmiri Dum Aloo. [Photo: Amar D. Gupta | Siliconeer]

Ingredients:

•   1 lb. baby potatoes
•   1 tbsp Kashmiri red chili powder or deghi mirch
•   1 tbsp fennel seeds powder
•   ½ tbsp ginger powder
•   4 to 5 tbsp yogurt, beaten
•   ¼ tsp asafetida
•   2 black cardamoms
•   1 in. cinnamon
•   2-3 cloves
•   3-4 peppercorns
•   1 tsp caraway seeds
•   2 tbsp oil
•   1½ cup water
•   salt to taste
•   caraway seeds for garnishing

Method:

Wash the potatoes well. Half boil and prick them with a fork. If the potatoes are small, you don’t need to halve them.

Heat oil in a kadai. Deep fry the potatoes till crisp and browned.

In a separate pan or kadai, heat 2 tbsp oil. Fry the caraway seeds.

Lower the flame & add asafetida and red chili powder. Add 2 tbsp water and let the mixture cook for a minute.

Add the beaten curd and give a boil to the mixture for a minute.

Now add whole spices, fried potatoes, ginger powder, and fennel powder.

Mix well and add 1½ cup water and some salt. Cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.

Sprinkle caraway seeds on top and serve hot with rotis, naan or rice pilaf.


Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.

Patel is executive chef at Milan restaurant in Milpitas, Calif.


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