Mostly I prepare Dam Aloo in Bengali style, the recipe of which I already shared with you. This time thought to prepare it in a different way and chose the recipe of Sanjeev Kapoor’s Kashmiri dam aloo. The red colour of kasmiri mirch and tangy flavour of yogurt made the dish inviting. Again the preparation is very simple and requires just a few common ingredients.
Ingredients to serve 6 – 7 :
- Baby potato – 500 gm.
- Plain yogurt (whisked) – 4 tbspoon
- Caraway seed – 1 teaspoon
- Asafoetida powder – 1 teaspoon
- Kashmiri red chilli powder – 1½ teaspoon
- Turmeric powder – ½ teaspoon
- Cloves – 3
- Green cardamom – 3
- Cinnamon stick – 1″ piece
- Black pepper corn – 8
- Fennel powder – 1 teaspoon
- Dry ginger powder – 1 teaspoon
- Cooking oil – 3 -4 tbspoon
- Salt & sugar to taste
Wash and boil the potatoes without removing their skins. After boiling let the potatoes cool at room temperature and then remove their skin.
Now prick the potatoes with a fork and smear with salt and turmeric powder.
Heat oil in a pan over medium flame and lightly fry the potatoes. Keep them aside.
In the remaining oil add caraway seed. Stir asafoetida powder in little water and add in the oil. Then add Kashmiri red chilli powder, turmeric powder, green cardamoms, cloves, cinnamon, pepper corn, fennel powder and dry ginger powder. Cook the spices for 2 minutes over low-medium flame. Keep an watchful eye, don’t let them burn.
Then add the yogurt, salt and sugar, stir for 2 – 3 minutes and then add approx. 1 cup of water.
As the gravy starts to boil add fried potatoes into it. Give it a good stir, cover the pan with a lid and let it cook over low flame.
Put the gas off as the gravy thickens to your desire consistency and the flavour of the spices are well incorporated into the potatoes.
- Keep a watchful eye while boiling the potato. Don’t make it too soft otherwise it will break while cooking in the gravy and you will finish with a mushy potato curry.
- You can use medium size potatoes instead of baby potatoes, just cut them into two halves.