Kashmiri dum aloo is fantastic for several reasons, namely:
- I say so
- It's saucy
- It's spicy
- It's dead cheap to make
As the name of the dish might imply, it hails from the area of Kashmir... People often ask me what distinguishes the Kashmiri version from the regular north Indian style. Actually, no one's ever asked me that, but to answer nevertheless: it's all in the use of crushed fennel seeds which add a nice warm aniseed note.
Serves: 4
Cost per person: 1.5 zl (30 UK pence, 50 US cents, 36 Euro cents)
What you need:
- around 300-400g of small potatoes
- 2 tsp fennel seeds (crushed)
- 1 tsp coriander powder
- 1/3 tsp chilli powder
- 1 tsp salt
- 1 small onion coarsely chopped
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 1 tsp cumin seeds
- 3 green cardamons
- 2 cloves
- 100-200g of plain yoghurt
Let's go!
1. Wash some small potatoes (or maybe new potatoes if they're in season). Leave the skins on! Deep fry in hot oil until golden (around 10 minutes). If deep frying scares you, steam them instead!
2. Prep the other stuff. You could start off by grinding down 2 tsp of fennel seeds in a pestle and mortar into a coarse powder.
3. Make a paste by adding a little water to the fennel, coriander and chilli powder.
4. Get the other stuff ready.
5. Hot oil in a pan. Cumin seeds in, closely followed by the other whole spices.
6. Get the onion in and brown it off (15 minutes)
7. Whip the potatoes out and leave to one side in a sieve.
8. Turmeric in
8. Turmeric in
9. Add the fennel/ coriander/ chilli spice paste
10. Get some yoghurt in there!
11. Get the heat low and gently mix in the yoghurt
12. Time for the spuds!
13. Doesn't it look good! Let it sit and those flavours will develop in the potatoes. Reheat when you're hungry!
14. Serve with rice or whatever.
Let's see what this cost:
- potatoes: 1 zl
- yoghurt: 2 zl
- rice: 1.60 zl
- the rest: approx. 1.40 zl
Total: 6 zl
Serves: 4
Cost per person: 1.50 zl
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