The Indian Weekender, 26 February 2021

18
FEATURES
Friday, February 26, 2021 The Indian Weekender
Shahi Aloo
KASHMIRI DUM ALOO
INGREDIENTS:
• 1/2kg - potatoes ( Small baby
potatoes )
• 31/2cups - water
• 1/4tsp - salt
• Oil for frying
• 1/2cup - yoghurt
• 2tbsp - oil for cooking
• 1/4tsp - asafoetida
• 1tsp - caraway seeds
• 1inch - cinnamon
• 3 - cloves
• 1 - black cardamom
• 4 - black peppers
• 1 - green cardamom
• 3tsp - Kashmiri red chilli
powder
• 1/2tbsp - ginger powder
• 1tbsp - fennel powder
• 11/2cups - water
• 1tsp - salt or according to taste
• Fresh coriander chopped for
garnishing
PREPARATION:
• Wash potatoes and keep aside.
• Boil water in a heavy base
saucepan over medium flame.
• Add potatoes along with salt
and half boil them; that will
take 10 minutes. Transfer
them on to a plate.
• Once the potatoes are of room
temperature peel the skin off
( You can leave the skin on as
per your choice ).
• Heat oil over medium flame in
a deep heavy base saucepan.
• Deep fry the potatoes, in
batches, until crisp and golden
in colour, ( With the slotted
spoon turn them over and
over to evenly fry them ) then
transfer them onto a plate
covered with kitchen paper
towel ( use a fork to test to
see if the potatoes are tender
enough. Your fork should
easily slide through the
potato when
they’re
properly cooked).
• Repeat the process until all
the potatoes are done and
then prick them with the
fork ( Pricking is done to the
potatoes to absorb the flavours
while they are getting cooked
in the masala ). Keep aside.
• Whisk yoghurt and set aside
for later use.
METHOD:
• Heat 2 tablespoons of oil over
medium flame in a heavy base
saucepan.
• Add asafoetida, stir add
caraway seeds, cinnamon,
cloves, black cardamom, black
peppers and green cardamom,
stir for few minutes or until
aromatic.
• Lower the flame then add
Kashmiri red chilli powder,
ginger powder and fennel
powder, stir well.
• Add whisked yoghurt, stirring
continuously so that the
yoghurt does not get cuddled.
• Add water, mix well stirring
continuously, then cover and
let one boil come over medium
flame.
• Lower the flame after one boil
and let cook until oil comes on
top.
• Add fried potatoes, mix well.
• Add salt, mix well again and
add water if required ( The
consistency of the gravy is thick
so add water in tablespoons if
the potatoes are sticking to the
bottom of the pan ).
• Cover and cook potatoes over
medium flame for 3-4 minutes
and until the potatoes are well
immersed into the gravy ( Add
more water if required ).
• Serve with roti preferably naan
or rice.
• Serves - 6
INGREDIENTS:
• 4 - potatoes, medium
• 2 - onions, large
• 8 - cashews
• 2 - green chillies
• 1 - curry leave
• 3 - cloves
• 1 - black cardamom
• 1tsp - garlic paste
• 11/2tsp - ginger paste
• 1tbsp - coriander powder
• 1/2tsp - turmeric powder
• 1tsp - Kashmiri red chilli powder
• 2tbsp - yoghurt
• 1/2cup - milk
• 1/2tsp - garam masala powder
• 2tbsp - dry fenugreek leaves
• 1tsp - salt or according to taste
• 3tbsp - oil
• Oil for deep frying
METHOD;
• Peel, wash and dice potatoes into small cubes.
• Heat oil in a heavy base saucepan over medium
flame and deep fry the potatoes until brown in
colour, then transfer them onto a kitchen paper
towel. Keep aside for later use.
• Heat 1 tablespoon of oil in a heavy base saucepan
over medium flame.
• Add peeled, washed and sliced onions and fry
them for 4-5 minutes or until they are brown in
BAKED POTATOES
INGREDIENTS:
4 - potatoes, medium
• 2tsp - olive oil
• Sea salt to sprinkle
• 2tbsp - olive oil
• 1tsp - garlic salt
• 50gm - Greek yoghurt
• 2 - green chillies
• 1 - red onion, small
• Chaat masala to sprinkle
METHOD:
• Preheat the oven to 180dc
and line baking sheet with
parchment paper.
• Wash potatoes under running
water.
• Use a fork to poke a few holes
into the potatoes.
• Place pricked potatoes ( with
the skin on ) on the baking
sheet, rub with olive oil, and
sprinkle liberally with sea salt
all over.
• Bake potatoes for 30 to 50
minutes, or until the potato
is fork-tender and the skin is
crisp. Set aside.
• Mix 2 tablespoons olive oil
with the garlic salt.
• Cut a deep cross into the top
of the potato, drizzle the garlic
oil into the cross and rub it all
over the outside.
• Return potatoes to the oven
and bake for another 15 mins
more until the edges are
golden and crispy.
• Place potatoes on the serving
plate with the cross cut facing
up wards.
colour. Transfer fried onions onto a plate covered
with kitchen paper towel.
• Once the onions are of room temperature, grind
them along with cashews and green chillies into a
paste ( Add water if needed in tablespoons ). Set
aside.
• In the same saucepan heat 2 tablespoon of oil
over medium flame; add curry leaves, cloves and
black cardamom, sauté for few seconds.
• Add garlic paste, stir, add ginger paste and sauté
for 2-3 minutes.
• Lower the flame then add coriander powder,
turmeric powder, Kashmiri red chilli powder and
salt, mix well with a splash of water.
• Add onion paste, mix well, cover and let cook
stirring in between until oil come on top.
• On low flame add whisked yoghurt, stirring
continuously until oil comes on top.
• Add fried potatoes to the onion masala, mix
well, cover and cook over medium flame for 2-3
minutes ( Add water in tablespoons if needed ).
• Lower the flame and add milk while stirring
continuously until the milk is well blended ( You
can also remove the pan from the flame when
adding milk so that it does not get cuddled ) .
• Add garam masala powder and fenugreek leaves,
mix well then cover and cook for another 1-2
minute.
• Serve with naan or preferably lachha paratha.
• Serves - 4
• Wash and chop green chillies;
peel wash and chop onion.
• Spoon the dollop of yoghurt in
the centre of the potato ( into
the cut ).
• Sprinkle chopped onions and
green chillies on top of the
yoghurt.
• Serve with chaat masala
sprinkled on top.