Kashmiri Dam Aloo

Kashmiri Dam Aloo

Preparation Time : 15 - 20 minutes

Cooking time : 30 minutes

Ingredients :

• Potatoes(peeled) 18-20 small
• Oil for deep-frying
• Kashmiri red chillies(ground) - 5-6
• Yogurt - 2 cups
• Green cardamom powder - 1/2 teaspoon
• Dry ginger powder (soonth) - 1 teaspoon
• Fennel seed (saunf) powder - 2 tablespoons
• Mustard oil - 1/4 cup
• Clove powder - a generous pinch
• Asafoetida  - a pinch
• Salt to taste
• Roasted cumin powder - 1/2 teaspoon
• Garam masala powder - 1/2 teaspoon

Method :
Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixtuer to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder. 

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Navratan Korma

Navratan Korma 

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Ingredients :

• Carrots ,1/2 inch cubes 2 medium
• Potatoes ,1/2 inch cubes 2 medium
• Cauliflower 6-8 florets
• French beans 5-6 1/2 inch pieces
• Green peas,shelled 1/2 cup
• Button mushrooms,halved 8-10
• Cashewnuts 1/2 cup
• Oil 2 tablespoons+ to deep fry
• Lotus seeds 30 grams
• Cloves 2
• Black peppercorns 4
• Cinnamon 1 inch stick
• Green cardamoms 2
• Boiled onion paste 1 cup
• Garlic paste 1 tablespoon
• Ginger paste 1 tablespoon
• Yogurt 1/2 cup
• Green chillies,chopped 2-3
• Salt to taste
• Cottage cheese (paneer) ,1/2 inch cubes 75 grams
• Fresh cream 1/2 cup
• Raisins 1 tablespoon

Method:

Soak half the cashewnuts in half a cup of warm water for ten minutes. Drain and grind to a fine paste. Chop the remaining cashewnuts. Boil carrots, cauliflower, French beans, potatoes and green peas in three cups of boiling salted water till done and then refresh in cold water. Drain and keep aside. Heat sufficient oil in a kadai and deep fry makhana for two minutes. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a kadai. Add cloves, peppercorns, cinnamon and cardamoms. When they begin to crackle, add boiled onion paste. Cook the onions for five to eight minutes till the raw flavour goes. Add ginger-garlic paste, yogurt and stir well. Add chopped green chillies and cashewnut paste. Cook on low heat for five minutes. Add mushrooms and boiled vegetables. Cook for two to three minutes and add salt and three fourth cup of water. Add the fried makhana and paneer pieces. Stir and cook for half a minute. Bring to a boil and finish with fresh cream. Serve hot garnished with chopped cashewnuts and raisins. 

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