Kashmiri Alur Dom (Mughal)

pre-cooking activities

750 g potato (Chandramukhi)
each potato weighs about 50 g
peel off the skin &wash thoroughly
strain water completely
poke the peeled potatoes
use a metal spike or fork
this allows masala to penetrate inside potatoes well.

make paste of
-charmagaz (melon seeds ) - 15 g
-cashew nuts - 80 g
-poppy seeds (posto) - 15 g
first dry grind the poppy seeds for 1 mimute
grind in high speed then, add melon seeds & cashew nuts . grind for 30 secs
now, add little water at a time & grind to make a smooth paste
[90 ml water is used in total ]
wash the container with 125 ml water & keep it to use in cooking

yogurt 50 g
strain water for 1.5 hours, discard the water
whip till the Yogurt gets a smoothly creamy texture


Make a special masala from
-Black pepper 10 pcs
-white pepper - 10 pcs
-cinnamon - 1/2 inch
-mace - 1/3 of a bud
-nutmage - 1/8 pc
-black cardamom - 1 pcs
-shah jeera - 1/2 tsp
heat a pan on low - medium flame & add all spices except shah jeera
dry roast for 50 secs to 1 min
then add shah jeera & roast for another 5-6 secs cool down the roasted spices & grind to a fine powder .

Onion birista

put a kadai on high flame & heat up 100 ml refined oil
when the oil heat up, add 120 g finely sliced onions
fry onion on high flame for 3 mins
trun of flame & transfer the fried onions

Marination

add salt (1.5 tsp )
ginger paste 1.5 tsp
garlic paste 1.5 tsp
kashmiri red chili powder 2 tbsp
saffron food color 2 pinches
special masala powder 1/2 tsp
whipped yogurt paste of cashew nuts, melon seeds & poppy seeds
mash the onnion birista & add
mix all the ingredients well
cover & marinate for 1.5 hour .

Cooking

use the left over oil after making onion birista
add ghee (1 tbsp), flame should be on low-medium
when oil heats up, add green cardamom (2pcs) & cinnamon (3/4 inch)
fry for 30 secs
add 2 bay leaves & fry for 10 secs more
now, add the marinated potatoes
saute for 3-4 minutes
add the container washed water
add another 375 ml water
total 500 ml / 2 cups water is needed
add suger (1.5 tbsp )
when bubbles start forming, reduce flame to low
cover & cook for 30 mins
in between open cover, stir the bottom & cover back
after cooking for 15 mins, add shahi garam masala powder (1/4 tsp)
mix & cover back
Henceforth, open, stir & cover back every 2 minutes interval
when the gravy thickens & oil is released, turn off flame
Delicious kashmiri Dum alu is ready to serve .