My name is Kumud Rangroo and I live in Bergen, Norway. I have been reading recipes from different contributers and I realised that there is very few from Kashmir. I have read some kashmiri recipes but they are in actual fact very different from what people in Srinagar cook. I know this because my in-laws are from Srinagar and I cook a lot of authentic kashmiri food. So, I hope you all enjoy this very simple but rich kashmiri recipe. Do let me have your comments. I conduct cooking courses from time to time and I have many more Kashmiri recipes I would love to share with you all. My email address is rangroo@online.no

Website : http//expage.com/page/kumud

Kashmiri Dum Aloo

Ingredients

10 small boiled Potatoes
4 tablespoons Oil
1 tablespoon Kashmiri Chilli Powder
2 tablespoons Saunf (Aniseed) powder
1 tablespoon Soonth (Dry Ginger Powder)
1/2 teaspoon Garam masala
2 tablespoons natural Yoghurt
1 cup Water
Salt to taste
5 pcs Cloves
5 pcs Green Cardamoms
2 pcs Black Cardamoms

Method :

1. Deep fry potatoes in hot oil until evenly brown.
2. In a pan, heat 4 tbspn oil and add cloves and cardamoms. Add salt, saunf powder soonth powder and chilli powder and fry quickly and carefully in hot oil. Immediately add yoghurt (so that the dry spice does not get burnt), stirring constantly.
3. Add water and let it come to boil. Now add potatoes and let it simmer on slow heat until most water evaporates and oil comes on top. Sprinkle with garam masala. Serve with steamed rice.

Note: The trick is not to burn the masala in oil.