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Chef’s Special

" KASHAMIRI DUM AALOO "

Recipe type: Low fat,
Preparation time: 35 minute

Ingredients:

• Potatoes, small size (plum size), 200 gm
• Tomato, 1 large size (or tomato puree)
• Onion, 1, chopped
• Green chili, 1, chopped
• Ginger, 1 small piece
• Garlic, 2 cloves
• Coriander leaves, 1/2 cup, finely chopped
• Lime juice Fresh, 1 tsp
• Yogurt, 4 Tbsp

Spices:

• Coriander powder, 1 tsp
• Red chili powder, 1/2 tsp
• Turmeric powder, 1/2 tsp
• Garam masala, 1/2 tsp
• Cumin seeds, 1/2 tsp
• Salt to taste
• Ghee or veg /Olive Oil, 1 Tbsp

Preparation:

1. Wash the potatoes and boil in water till tender. Take them out and prick them all over with a fork.
2. Put tomato in a grinder and grind. Take the puree to a bowl and put aside.
3. Put onion, garlic, ginger and green chilli in a grinder and grind to a paste.
4. Add about 2 tsp water to yogurt and mix all the spices in it. Stir well to make a paste.
5. Heat a non-stick frying pan and put oil or Ghee . When the oil or ghee start smoking, add the cummin seeds and stir for a few seconds. Add garlic-ginger paste of step 3 and stir for 3-4 minutes.
6. Add all the spices of step 4 and cook and cook on medium heat (stir frequently) until oil separates and a mesh type texture results (it takes about 6-7 minutes).
7. Add tomato puree of step 2 and stir well for a minute.
8. Add potatoes, cover and simmer for 2 minutes.
9. Garnish with chopped coriander, safron and fleaks of Almond.

Serve with roti, chapatti, naan, bread, etc.