ALOO KORMA

 

It was my hubby's birthday. I thought of whipping up two new dishes he has never had, home made. One vegetarian and the other non veg.

Usually people would go in for an authentic recipe of  Kashmiri Aloo Dum when making it.  I simply did not want to add so many ingredients and tried a different version altogether.  It actually came out well ! You could try mine or go for the actual elaborate recipe. A little change here and there as per your suitability I am sure is not harmful. :)

Nevertheless it can not be called Kashmiri Aloo Dum for that matter. I would like to give it a name : Aloo Korma.

Kashmiri Dum Aloo

  [ACTUAL RECIPE]


Serves  4

Preparation Time  30 Minutes


Ingredients
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt tspn of cardamom powder
1 tspn of dry ginger powder
2 tblspns of fennel powder cup of mustard oil
A generous pinch of clove powder
A pinch of asafoetida
Salt to taste

1 tspn of roasted cumin 

1 tspn of garam masala powder

Recipe
Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies.

Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder and fennel powder.

Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a cup of water and salt and bring to a boil.

Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.

Serve hot, garnished with freshly roasted cumin powder and garam masala powder. 

MY VERSION : 

Serves :  8

Ingredients : 

1 & 1/2 kg diced potato

Dry red chillies - 3/4

Bay Leaf- 2

Whole Garam Masala- 4 cloves, 1/2 inch cinnamon stick, 2/3 green cardamoms

Paste of Coconut and Poppy seeds with 1 green chilli

Ghee/clarified butter : 2 tbsp

oil for cooking [soybean/groundnut/ricebran/mustard] - you can choose your own- 4 tbsp
Salt and sugar to taste

Time : 40 minutes

• Boil the potatoes, strain & keep aside.
• In a wok/kadahi add oil and when heated put bay leaf, whole garam masala, dry red chillies. 
• When it crackles add the pre boiled potatoes ,saute for sometime, add the coconut and poppy paste. Add some warm water. Saute again and let it stand for sometime on low flame. 
• Finally add milk, salt and sugar to taste. Stir well. Milk gives it a thick, creamy consistency. In case you do not want to use milk completely for the gravy , use half milk and half water mixture.

• When done, check seasoning,  add ghee before removing from fire. Transfer it to a serving dish and garnish with green chillies. 

 

OPTIONAL : you can also add  fried capsicum, red and yellow bell peppers for garnishing. 

BEST HAD WITH ROTI/TANDOORI ROTI/LACCHA PARATHA.