From mightymidget69@hotmail.com Sat Jul 17 09:56:42 2004
Date: Fri, 16 Jul 2004 19:01:35 +0100 (BST)
From: mightymidget69@hotmail.com
Reply-To: currygalore@smartgroups.com
To: currygalore@smartgroups.com
Subject: [currygalore] Kashmiri Dum Aloo

Kashmiri Dum Aloo (Potato)
INGREDIENTS
500gms : Aloo (potatoes), small
Sarson (mustard) oil for frying
1.5 cup : Dahi (yogurt)
1/2 tbsp : Besan (gramflour)
1.5 tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
1/2 tsp : Soonth (dry ginger powder)
3/4 tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks) chutney.

METHOD
Grind together, the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice.





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