My Dhaba: VCC 359

fried potatoes

Here is another superdelicious traditional Kashmiri dish recipe kindly contributed by Nancy Raina to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Damaloo Recipe (Fried potato curry)
(Unedited)

Ingredients:
Potato ----------------------1/2 kilogram (round and medium size)
Thick curds-------------------3 tablespoons
Water-------------------------3 cups
Vegetable oil------------------ ½ liter(for frying)
Salt to taste

Spices:
Aniseed powder--------------3 tea spoons
Dry ginger powder----------1 tea spoon
Kashmiri red chilly powder-----3 tea spoons
Garam masala------------------1 table spoon
Corriander powder-------------1 tea spoon

Seasoning:
Bay leaves-----------------2 nos
Cloves-----------------------3 (crushed)
Aesofoetida -------------1 table spoon (dissolved in water)
Cinnamon -----------------(2" size pieces ) 3nos

Method:
1. Pressurecook the potatoes for 5 minutes. Cool and peel off the skin. With a plastic tooth-pick or knitting needle prick each potato all round. See that pricks are deep and all over.
2. Heat oil in a wok or kadai, put all the potatoes in it, and deep fry on slow fire. Don't turn too often. Let one side be done then turn. While turning sprinkle aesfoetida water on the potatoes. Fry it till it is dark brown all round. Take out and keep aside.
3. Remove excees oil from the vessel. Leave 2 table spoons and add rest of the seasoning.
4. Slow down the heat, add well beaten curds, stir well. Add all the spieces except garam masala. Fry for 2 minutes. Now add fried potatoes, water, and salt. See that potatoes are soaked in water. Cover the vessel with lid and boil it on slow fire till the water is absorbed and potatoes are soft.
5. Garnish with garam masala, boil for 2 minutes and serve hot or cold with rice or nan (indian bread)

Finished product - the potatoes when cut open should be red inside out, soft & juicy.