Preparation:
For aloo: Peel and boil potatoes till semidone. Cool and core with a potato scooper. Mix raisins, potato scoopings, cashew, cream salt. Stuff into potato hollows. Keep aside.
For gravy: Heat oil, add onions, stir-fry till brown, drain, keep aside. Stir-fry capsicum till done, drain, keep aside. Add whole spices, allow to splutter. Add paste to oil stir fry for 2-3 minutes. Add puree, masalas, simmer for 3-4 minutes. Add water, sugar, salt, bring to a boil, simmer for 5 minutes.
To make dum
1. Use a heavy copper or steel pot.
2. Inside of copper vessel must be polished with lead.
3. Grease inside with ghee or oil.
4. Place the potatoes in it. Pour gravy over them.
5. Sprinkle the onions and capsicums.
6. Take a tablespoonful of ordinary chappati dough.
7. Make a long rope of it. Place along the rim of container.
8. Place a well fitting lid over the mouth and press.
9. The dough between the edges of the container and lid, will seal it.
10. Press any protruding dough over, to seal further.
11. Another way is to place lid first, then seal both edges with dough together.
12. Place over hot coals or in the oven on slow for 20-25 minutes.
13. Break open seal just before serving.
14. Garnish with chopped coriander.
15. Serve hot with warm soft breads or kulchas or naans.
Note: For those who cannot dum the potatoes, place similarly in a casserole. Cover with foil and bake in oven at 200C for 20 minutes.
Kashmiri region |
