This recipe is absolutely amazing. Unfortunately it is hardly Kashmiri. I actually have no idea why this recipe was tagged as Kashmiri, maybe because of the use of anise seed, but nothing about it is even remotely Kashmiri. The reason I chose to experiment with this recipe is because I sensed from reading it that it’s going to be amazing and of course the use of fork pricked potatoes which is the basis of perhaps one of the most famous Kashmiri recipes “alu Dum”.
It is a sad fact that the most famous Kashmiri recipe(alongside of “rogan Josh” and “Kashmiri pilao”) has no real documentation online. I guess and authentic recipe can be induced from the generic methods of Kashmiri cooking, knowing what we know about the use of spices, vegetables, and the method the of treating the potatoes that gives this dish its unique look and texture.
I highly recommend trying out this recipe merrily due to the fact the taste so great. I intend to trying to make it more Kashmiri(presumptuous as that might sound), and will definitely upload my results this website in the future.
1/2 kg small potatoes
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon anise seeds
2 tablespoons chopped ginger
2 tablespoons chopped garlic
half the cinnamon stick
one red chili
3 tablespoons cashew nut powder
4 tablespoons ghee
four green cardamons
one bay leaf
two medium-sized onions
1 tablespoon kasori methi
two medium-sized tomatoes
half a cup yogurt
salt to taste
1 teaspoon sugar
1 tablespoon raisins
1 teaspoon red chili powder
first we have to roast the first masala.
Heat 1 tablespoon vegetable oil on medium heat and then add the cumin seed, aniseed, chopped ginger, chopped garlic, cloves, cinnamon stick, and red chili.
Stir Fry continuously as there’s hardly enough oil to keep the spices from burning. Keep staring for about two or three min. this would get rid of the raw taste. Next add the cashew powder stir fry for 30 seconds take off the fire and let it cool. Put in the blender one chopped onion and a fried masala with a few tablespoons of water and blend to a fine paste.
Now heat 4 tablespoons of the on medium heat and add the the green cardamons, bay leaf, and half a cinnamon stick once the clarified butter is hot. Fry for 1 min. then add one chopped onion. Stir Fry for another minute and then add the prepared paste with fried in the previous step. Lower the heat and fry on a low flame until the clarified butter separates from the masala. Add the keasoori minty.
Fry for another minute, then add the chopped tomatoes and fry for another 10 min. add the yogurt, stir, and add 1/3 cup of water. Keep cooking until the tomatoes are completely dissolved. Be careful not to cook the masala with too much heat – this will cause the yogurt to break and affect the overall appearance, of the sauce.
Now is the time to start handling the potatoes.
Peel the potatoes and cook and some salty water until they are half done. Take out of the water let them dry and prick all over with a fork about 2 cm deep. Next, Fry in enough oil to give the potatoes and brown outer shell and make them harder. Dry up any excessive oil and keep aside.
Once the sauce is ready(this might take an additional 30 min. or so), remove from the fire and blend it all in a blender to a fine paste. Add the salt the sugar and the raisins, return to the fire and cook on low heat for an additional 10 min. add the chili powder, and introduce the potatoes. Cook on low heat for an additional 30 min.