Mangalorean Recipes

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Kashmiri Dum Aloo

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Quantity: Measure: Ingredients: Description:
2 Sticks Cinnamon  
6 Nos Cloves (spice)  
0.75 Teaspoon Saunf - Fennel Seeds Saunf
0.5 Teaspoon Ginger Powder Soont
4 Nos Cardamoms Green - choti elaichi
1.5 Teaspoon Chilly Powder, Red  
0.5 Tablespoon Flour, Gram /Chana Ata  
1.5 Teacup Curds  
3 Teaspoon Mustard Oil  
600 nos Potatoes Small size


 Grind together, the cardamoms, cloves and cinnamon. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a wok, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside.  Add salt, gram flour and 1 cup water and mix with the curds.. Whisk well, until smooth and free of lumps. Reheat 4 table spoons of the same oil in another pan.   Add red chillies and green cardamoms and fry for a minute. Remove from flame, allow to cool slightly and then pour into the Curds, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with ginger powder, fennel and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens.


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