Kashmiri Recipes

Click to View Map 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