9/21/2015

kashmiridumaloorecipe,howtomakekashmiridumaloorecipe

kashmiridumaloo
AUTHOR:dassana
RECIPETYPE:main
CUISINE:kashmiri
TOTALTIME:50mins
SERVES:23

PREPTIME:30mins

COOKTIME:20mins

kashmiridumalooaspicydumaloofromthekashmiricuisine

INGREDIENTS(measuringcupused,1cup=250ml)
forcookingpotatoes:
500gramspotatoesor20to22babypotatoes
3to3.5cupswater
tspsalt
forpreparingthegravy:
3tspkashmiriredchilipowderordeghimirch+2tbspwater
tbspgingerpowder
1tbspfennelpowder/saunfpowder
1tspshahjeera/carawayseeds
1inchcinnamon
3cloves
1blackcardamom
4to5blackpeppers
1greencardamom(optional)
6tbspfreshfullfatcurd,beatenorwhiskedtillsmooth
1.5cupswater
cupmustardoilforfryingpotatoes
2tbspfreshmustardoilformakinggravyorreserve2tbspmustardoilfromthecupthatisusedforfrying
potatoes.
saltasrequired
somecarawayseedsasgarnishing(optional)
INSTRUCTIONS
1. rinsethebabypotatoeswell.brushorscrubthemudetcfromthem.take3.5cupswaterinapan.addthe
potatoes.
2. onamediumtohighflameboilthewater,sothatthepotatoesarehalfcooked.
3. drainthemandallowtobecomewarmorcooldownatroomtemperature.
4. peelthepotatoes.thistasktakesalotoftime,sodoitwhilelisteningtomusicorwatchingyourfavoritetv
show.ifyouwantyoucankeepthepeelstoo.
5. withafork,toothpickorskewer,pokeholesinthepotatoesallover.halvethemoryoucankeepthemwhole
iftheyaresmall.thisisdonesothatwhencookingondum,thepotatoesabsorbtheflavorsofthemasalain
whichtheyaregettingcooked.
6. whiskthefreshfullfatcurdoryogurttillsmooth.keepaside.
7. inasmallbowl,takekashmiriredchilipowderandwater.
8. mixandstirwelltogetasmoothmixture.
9. inapanheatmustardoiltillitbeginstosmoke.
10. addtheparboiledpeeledpotatoesandbegintofrythemonalowtomediumflame.
11. withaslottedspoon,turnthemoverwhilefrying,whenonesideislightgolden.
12. removethepotatoeswhicharegoldenandcrispwithaslottedspoon.frythemwellorelsetheyremain
uncookedfromthecenter.
13. placethemonkitchenpapertowels.fryallthepotatoestillgoldenandcrisp.
14. ifyouwantyoucanagainpokeholesinthefriedpotatoes.thisisanoptionalstep.
15. lowertheflame.removetheextraoilandandkeep2tbspoilinthesamepan.lettheoiltemperaturecome
down.inthesameoil,addasafoetidapowder.stirwell.
16. thenaddtheredchili+watersolutionandstirwell.becarefulasthemixturesplutters.
17. nowaddthebeatencurd.whenyouareaddingthecurd,withaspoonorwiredwhisk,stircontinuously,sothat
thecurddoesnotsplit.addthecurdonalowflame.
18. afteraddingcurd,addwaterandcontinuetostir.
19. stirandmixverywell.
20. thenaddfennelpowder.ifyoudonothavereadyfennelpowderthanyouhavetomakeit.roastthefennel
lightlyonapanortava.whencooled,theninamortar&pestlepoundtheroastedfennelseedtoamedium
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9/21/2015

kashmiridumaloorecipe,howtomakekashmiridumaloorecipe

finepowder.youcanalsogrindinasmallspicegrinderorcoffeegrinder.
addthewholespicesandgingerpowder.stirwell.
nowaddthepotatoes.againstir.
seasonwithsaltandstiragain.
coverthepantightlywithalid.cookthekashmiridumaloofor8to10minutesonalowtomediumflame.
herewearecookingthepotatogravyondum.
25. thegravyshouldbecomethick.youcanalwaysaddlessormorewaterdependingonhowthickorthinyou
wantthegravy.ifyoucookmore,thegravywillreducemore.sodependingonwhatyouprefer,youcancook
forlessormoretime.
26. sprinklesomecarawayseedsfromtop(optional)andservekashmiridumaloohotwithnaan,rotisorrice
21.
22.
23.
24.

NOTES
thespicinessofthedishcanbereducedbyreducingthechilipowderandgingerpowder.
thebabypotatoescouldalsobebakedinsteadoffryingthem.
itsbesttohavethisdishinthewintersandrainyseasons.
RecipebyVegRecipesofIndiaathttp://www.vegrecipesofindia.com/kashmiridumaloo/

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