The Indian cooking challenge for November is "Kashmiri Dum Aloo". This event is hosted by Srivalli of Spicing your Life. Dum Aloo is named so because it is cooked under Dum or pressure in its own juices.
Baby potatoes - 1 Kg
Cumin seeds, - 1 tsp roasted and powdered
Garam masala - 1 tsp
Kashmiri red chillies - 3-4 nos roasted and powdered
Fresh yoghurt - 2 & 1/2 cups (must not be sour)
Ginger powder - 1 tsp
Fennel/aniseed powder - 1 tbsp
Cardamom powder - 1/2 tsp
Mustard oil - 4 tbsps
Cloves roasted and powdered - 6
A pinch of asafoetida
Cooking oil - to deep fry potatoes
Salt to taste
A cup of firm dough made from flour and water
1. Wash the potatoes well, peel, and poke all over with a fork. Soak in water for 20 minutes. Mix a tsp of salt to the water and soak the potatoes.
2. Heat a pan with oil for deep frying, reduce to medium flame and roast all the potatoes till golden in color. Drain on a kitchen towel and keep aside.
3. Make a paste of yogurt, chili powder, ginger, cardamom and fennel powders. Add the potatoes well with this mixture and keep it aside.
4. Heat the mustard oil in another pan, add the clove powder and asafetida and mix well. Add a half cup of hot water and salt to taste and bring to a boil.
5. Add in the potato-yoghurt mix, stir thoroughly and cover.
6. Seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
7. Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for few minutes.
8. Serve hot with Chapatis or Naan.