Dum Aloo Kashmiri
Serves 6
| Ingredients | |
|---|---|
| 1 kg medium size potatoes, peeled | 2 cardamoms |
| 1/2 tsps cumin seeds | 1 bay leaf |
| 1 1/2 tsps chilli powder | 1(2 cms) stick cinnamon |
| 1 tsp turmeric powder | 1 1/2 cups beaten curds |
| 1/2 tsp garam masala powder | 2 tbsps cashew nuts, crushed |
| 1 1/2 tsps coriander powder | Oil |
| 1/4 tsp asafetida | Salt to taste |
| 2 cloves | |
Method
- Prick the potatoes with a fork. Heat oil and fry them to a golden brown. Keep aside.
- Heat 2 tbsps oil in a pan and fry cumin seeds.
- Add all the masala powders, asafetida, cloves, cardamoms, cinnamon and the bay leaf.
- Cook till golden brown.
- Put in the fried potatoes and the beaten curd.
- Add the salt and 1 cup of water.
- Cook in a tightly covered vessel till potatoes are tender.
- Sprinkle water occasionally if required.
- Serve garnished with crushed nuts.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 292 | Carotene ( μg ) | 65.13 |
| Protein (g) | 5.16 | Vitamin C (mg) | 28.58 |
| Carbohydrate (g) | 40.85 | Mg (mg) | 67.45 |
| Fat (g) | 12.1 | Na (mg) | 26.92 |
| Fibre (g) | 1.99 | K (mg) | 466.25 |
| Minerals (g) | 1.57 | Mn (mg) | 0.29 |
| Calcium (mg) | 63.08 | Zn (mg) | 1.18 |
| Phosphorus (mg) | 127.83 | Cr (mg) | 0.02 |
| Iron (mg) | 1.24 | ||
Modification
Boil and roast the potatoes to reduce oil consumption.| Ingredients | |
|---|---|
| 1 kg medium size potatoes, peeled | 2 cardamoms |
| 1/2 tsps cumin seeds | 1 bay leaf |
| 1 1/2 tsps chilli powder | 1(2 cms) stick cinnamon |
| 1 tsp turmeric powder | 1 1/2 cups beaten curds |
| 1/2 tsp garam masala powder | 2 tbsps cashew nuts, crushed |
| 1 1/2 tsps coriander powder | 2 tbs Oil |
| 1/4 tsp asafetida | Salt to taste |
| 2 cloves | |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 262 |
| Protein (g) | 5.16 |
| Carbohydrate (g) | 40.84 |
| Fat (g) | 8.77 |
| Fibre (g) | 1.99 |
| Minerals (g) | 1.57 |