Kashmiri Recipes
 
Dum Aloo Kashmiri  
   
Serves 6

Ingredients
1 kg medium size potatoes, peeled 2 cardamoms
1/2 tsps cumin seeds 1 bay leaf
1 1/2 tsps chilli powder 1(2 cms) stick cinnamon
1 tsp turmeric powder 1 1/2 cups beaten curds
1/2 tsp garam masala powder 2 tbsps cashew nuts, crushed
1 1/2 tsps coriander powder
Oil
1/4 tsp asafetida Salt to taste
2 cloves  

Method
Prick the potatoes with a fork. Heat oil and fry them to a golden brown. Keep aside.
Heat 2 tbsps oil in a pan and fry cumin seeds.
Add all the masala powders, asafetida, cloves, cardamoms, cinnamon and the bay leaf.
Cook till golden brown.
Put in the fried potatoes and the beaten curd.
Add the salt and 1 cup of water.
Cook in a tightly covered vessel till potatoes are tender.
Sprinkle water occasionally if required.
Serve garnished with crushed nuts.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 292 Carotene  ( μg ) 65.13
Protein (g) 5.16 Vitamin C (mg) 28.58
Carbohydrate (g) 40.85 Mg  (mg) 67.45
Fat (g) 12.1 Na  (mg) 26.92
Fibre (g) 1.99 K  (mg) 466.25
Minerals (g) 1.57 Mn  (mg) 0.29
Calcium  (mg) 63.08 Zn  (mg) 1.18
Phosphorus  (mg) 127.83 Cr  (mg) 0.02
Iron  (mg) 1.24    

Modification
Boil and roast the potatoes to reduce oil consumption.


Ingredients
1 kg medium size potatoes, peeled 2 cardamoms
1/2 tsps cumin seeds 1 bay leaf
1 1/2 tsps chilli powder 1(2 cms) stick cinnamon
1 tsp turmeric powder 1 1/2 cups beaten curds
1/2 tsp garam masala powder 2 tbsps cashew nuts, crushed
1 1/2 tsps coriander powder
2 tbs Oil
1/4 tsp asafetida Salt to taste
2 cloves  

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal) 262
Protein (g) 5.16
Carbohydrate (g) 40.84
Fat (g) 8.77
Fibre (g) 1.99
Minerals (g) 1.57