Kashmiri Dum Aloo

    Ingredients

    For aloo:

  1. 5-6 medium potatoes
  2. 1 tbsp. raisins
  3. 1 tbsp. cashews powdered coarsely
  4. 1 tbsp. cream
  5. salt to taste

    For gravy:

  6. 3 tomatoes pureed & strained
  7. 1 capsicum finely chopped
  8. 1 onions chopped in strips
  9. 1/2 tsp. sugar
  10. 1/2 tsp. turmeric powder
  11. 1 tsp. red chilli powder
  12. salt to taste
  13. 2 cardamoms
  14. 2-3 cloves
  15. 2-3 peppercorns
  16. 1/2" piece cinnamon
  17. 1 bayleaf
  18. 1 1/2 cups water
  19. 1/2 tbsp. chopped coriander
  20. 2 tbsp. mustard (or other) oil

    21. Grind to a paste:
  21. 2 onions
  22. 1" piece ginger
  23. 4-5 red kashmiri chillies
  24. 8-10 mint leaves
  25. 4-5 cloves garlic (optional)
Method:

For aloo:

  • Peel and boil potatoes till semidone.
  • Cool and core with a potato scooper.
  • Mix raisins, potato scoopings, cashew, cream salt.
  • Stuff into potato hollows. Keep aside.

    • For gravy:

  • Heat oil, add onions, stirfry till brown, drain, keep aside.
  • Stirfry capsicum till done, drain, keep aside.
  • Add whole spices, allow to splutter.
  • Add paste to oil stir fry for 2-3 minutes.
  • Add puree, masalas, simmer for 3-4 minutes.
  • Add water,sugar, salt, bring to a boil, simmer for 5 minutes.

    • To make dum:

  • Use a heavy copper or steel pot.
  • Inside of copper vessel must be polished with tin.
  • Grease inside with ghee or oil.
  • Place the potatoes in it. Pour gravy over them.
  • Sprinkle the onions and capsicums.
  • Take a tablespoonful of ordinary chappati dough.
  • Make a long rope of it. Place along the rim of container.
  • Place a well fitting lid over the mouth and press.
  • The dough between the edges of the container and lid, will seal it.
  • Press any protruding dough over, to seal further.
  • Another way is to place lid first, then seal both edges with dough together.
  • Place over hot coals or in the oven on slow for 20-25 minutes.
  • Break open seal just before serving.
  • Garnish with chopped coriander.
  • Serve hot with warm soft breads or kulchas or naans.

    • Note: For those who cannot dum the potatoes, place similarly in a casserole.
    Cover with foil and bake in oven at 200C for 20 minutes.

    Making time: 1 1/2 hours Makes: 5-6 servings.
    Shelflife: Prepare hours ahead but dum or bake just well before required. Refrigerate in the meantime.