Kashmiri Dum Aloo – ICC November

Kashmiri Dum Aloo,  Srivalli and Lataji have zeroed-in on this Kashmiri Special for this Month ICC.  Afte Checking some of my blogger buddies post on this, i was a bit hesitant to try this, coz, most of them have mentioned about its sour taste and strong flavour of the spices. So, i was actually like a ‘Cat on the Wall’, But, Finally i made it, Atleast i will come to know, how it taste like!!!! Personally, i didn’t like it much, My Hubby liked it though, He too felt, its a bit high on the sour taste πŸ™‚ 
Recipe Source : IndianFood – Shared by Lataji
1 Kg Baby potatoes / even small potatoes 
4 tbsp Mustard oil
6 Cloves roasted and powdered 
A pinch of asafoetida/hing
Oil for deep frying the potatoes
1 tsp Cumin seeds, roasted & Powdered
1 tsp Garam masala

Salt to taste

A cup of firm dough made from flour and water 

For Marinade

3 -4 Kashmiri red chillies – roasted & powdered 
2 -1/2 cups of Fresh yoghurt (must not be sour)
1 tsp Ginger powder

1 tbsp Fennel/aniseed powder

1/2 tsp Cardamom powder 
Wash the potatoes well and poke all over with a fork. I picked normal smaller Potatoes from the market for this. Soak in water for 20 mins with little salt. Heat a pan with oil for deep frying, Pat Dry the Potatoes and  fry them till golden in colour. Drain on a kitchen towel and keep aside. Meanwhile, Mix up the Marinade ingredients and add the potatoes well with this paste and keep it aside. 

Heat the mustard oil in another pan, add the clove powder and asafetida and mix well, add a half cup of hot water and salt to taste and bring to a boil. To this mix, add in the potato-yoghurt mix, stir thoroughly and cover.To do the dum, seal the edges of the pan’s cover with the dough to ensure no steam can escape. Cook on a low flame for 10-15 minutes.Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes. Serve hot with Chapatis or Naan