Kashmiri Dum Alu

I used to make alu dum but I learnt this recipe all over again with a typical kashmiri flavour from a friend from Ladakh. She made it for us. Living abroad for several years & usually cooking with a subcouncious instinct for less oil, less chilli I actually forgot the real spicy flavours of India. She made it perfect, all flavours well blended yet each spice making one feel its individual existence. so here I share the recipe for this really really spicy dish with all of you.

8 baby potatoes

1/3 cup yogurt

3 cloves

3 green cardamoms

1 inch stick cinamon

1 bay leaf

2 tbsp oil

1 1/2 tsp red chilli powder

2 tsp fennel powder

1/2 tsp garam masala

1/2 tsp cumin seeds

1/2 tsp roasted cumin powder

salt to taste

extra oil to deep fry

1. Boil the potatoes in salt water until half cooked.
2. cool & peel the potatoes. Prick here & there with a skewer or fork.
3. Heat oil for frying & fry the pricked potatoes until golden in color. Drain on an absorbant paper.
4. Take out the extra oil in another container leaving about 2 tbsp of oil in the pan.
5. Mix in red chilli powder & fennel powder in yogurt.
6. Add cumin seeds to moderately heated 2 tbsp of oil.
7. When they crackle Add whole spices like bay leaf, cloves, cardamom & cinamon.
8. when they change color & start releasing flavour add spiced yogurt & stir continuously until it starts boiling.
9. Add salt, Potatoes & garam masala & cook until the fat starts separaring. Switch of the gas. Garnish with cumin powder.
10. Serve hot with chapati or rice.

Inspired by: Nilza's cooking