Serving
(click to enlarge)

Kashmir Fried Potatoes
Kashmir - India/Pakistan
  -   Dum Aloo
Serves:
Effort:
Sched:
DoAhead:  
6 app  
***
1 hr.  
Yes

This recipe makes an appetizer with flavors intense enough to serve just warm. There are a number of steps to do but they're all easy, reasonably fool proof and can be done well ahead.






1-1/2
3
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1
3
1/2
2
2/3
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1
3
2
1
2/3
#
T
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T


t
t
---
in
T
T
c
t
Potatoes, tiny
Mustard Oil (1)  
-- Spices
Coriander seed
Chili, green (2)
Cloves, whole
Chili powder (3)
Salt
-------------
Ginger
Cilantro
Oil or Gee
Water
Garam Masala (4)

PREP   -   (45 min)
  1. Boil POTATOES until not quite done. Cool. With a small fork pierce lots of holes just through the skins.
  2. Heat Mustard Oil in a heavy skillet until it just starts to smoke, then let cool for a minute. Fry Potatoes, tumbling often until lightly browned all over. Set aside.
  3. Grind CORIANDER. Slice CHILIS very thin and chop fine. Mix all Spices items.
  4. Slice GINGER very thin and cut into very thin slivers. Chop CILANTRO medium. Mix.
RUN   (20 min)
  1. Heat OIL in a coverable sauté pan.. Stir in Spice mix and fry stirring for a minute, then add Water. Bring to a boil for about 2 minutes.
  2. Stir in Potatoes. Cover and simmer over low heat for about 10 minutes to finish cooking potatoes. The water should be mostly evaporated.
  3. Stir in Ginger Mix and Garam Masala, Cover tightly and turn off the heat. Let stand a few minutes before serving.
NOTES:
  1. Mustard Oil: Mustard oil will provide the true authentic flavor. It can be found in markets serving Indian communities. Due to lack of FDA certification for this type of oil, it is always labeled "for massage use only" (usually in fine print). For details see our Mustard Oil page. If you don't have it, use olive pomace, rice bran, peanut, or pure olive oil (not virgin) and add 1/4 t dried mustard powder along with the water.
  2. Chili:   Half a Serrano will make this moderately spicy. Kashmiris are not into high heat. Use your own discretion as to how hot you want it.
  3. Chili Powder:   This should properly be Kashmir chili powder which is fairly mild. If you don't have it fake it up with 1/3 hotter chili powder and 2/3 good Hungarian paprika, or use Hungarian hot paprika. For details see our Chili Page.
  4. Garam Masala:   Kashmir garam masala is very aromatic and non-hot. See our recipe for Kashmir Garam Masala.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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