Kashmiri Dum Olav
Dum Olav Kashmiri Dum Olav is the most popular vegetarian recipe from the Kashmiri cuisine. The potatoes usually smaller ones are first deep fried and then cooked slowly in spicy gravy over low flame. It is one of the mostly preferred north Indian cuisine. Prep time – 30 min Cook time – 1 hour Total time – 1 hr 30 min Servings – 4 Total Calorie – 350 K cal Ingredients - 500 gm baby potatoes 100 gm yogurt 2 cloves 5 green cardamom pods 1 cinnamon stick 2 Bay leaves 2 dry red chili 3 tsp of ghee/ clarified butter 2 tsp kashmiri red chili powder ½ tsp asfoetida 1 tsp ginger paste 1 tsp coriander powder ½ tsp of shah zeera 10-15 cashew paste ½ tsp sugar 2 tsp salt 5-6 tsp mustard oil Coriander leaves Method – Wash the potatoes and boil in pressure cooker by adding ¼ tsp salt. Don’t over boil. After boiling them peel the potatoes and prick it with toothpick so that it can absorb all the spices. Now heat oil in a pan and drop the potatoes . Deep fry till it turns golden brown When the potatoes are fries take them out in a bowl. Now in the same pan add 2 tsp ghee and let it heat over a medium flame. Add 2 dry red chilli, 1/2 tsp shahzeera, 2 bay leaf, all the garam masala and ½ tsp asfoetida and sauté it well until it leaves a nice aroma. Now add ginger paste, coriander powder, turmeric powder, kashmiri red chili powder, ½ tsp sugar and 2 tsp salt. Add some water and keep stirring. When the oil starts floating on the gravy add the whisked yogurt and cashew paste. Add some more water. Stir it nicely and cover the lid of the pan for around 20-25 minutes on a low flame. When the consistency of the gravy thickens and potato will absorb all the spices put off the flame. Garnish with coriander leaves and serve hot with naan or paratha.