‘Gar firdaus bar rue zameen ast /
hameen asto, hameen asto, hameen ast’
Meaning – If there is Paradise on Earth/ It is here ! It is here! It is here.
– A farsi couplet of Amir Khusrau, believed to be uttered by Emperor Jehangir, who was enamoured with Kashmir.
Kashmir or Jammu &Kashmir, is the northern-most state of India, is known for it’s majestic snow-peaked mountains, beautiful gardens, lakes, saffron, walnuts, people of the state and their food.
Kashmiri food are fragrant and delectable. With rapidly falling temperature in Delhi and availability of new baby potatoes in the market, Kashmiri Dum Aloo is a perfect recipe to kick start the winters. Deep fried potatoes, fragrant in ghee and fennel, slow cooked in yogurt……..ahhh bliss ! ❤️
This is what I did………
10- 12 nos – baby potatoes
1 1/2 cup – yogurt
4-5 nos – kashmiri red chillies
1 1/2 cup – yogurt
1/2 tsp – dry ginger powder/ saunth
1 1/2 tbsp- fennel powder/ saunf
1/4 tsp – roasted cumin powder
1/4 tsp – garam masala powder
1/4 cup – mustard oil
A pinch of clove powder
Salt to taste
Peel and wash the potatoes. With the help of a fork prick the potatoes all over and keep them soaked in salt water for about 20 mins.
Drain the potatoes.
Heat mustard oil in a wok/ kadhai. Deep fry the potatoes to golden. Drain them on absorbent paper. Keep aside.
Season the remaining oil with a whole dry red chilli and clove powder.
Grind the kashmiri red chilli to paste with little water. Whisk together this paste with yogurt and dry ginger powder and fennel powder.
Pour the mixture into the oil and give it a good stir. Pour in a cup of water and add salt. Once the mixture comes to boil, slide in the fried potatoes and cook till potatoes are well done.
Garnish with garam masala and roasted cumin powder.
Goes well with naan, chapati and paranthas.
Happy cooking ! 😊