Dish of Kashmir Fried Potatoes
(click to enlarge)

Kashmir Fried Potatoes


Kashmir - India/Pakistan   -   Dum Aloo
Serves:
Effort:
Sched:
DoAhead:  		 6 app
***
1 hr
Yes		 This recipe makes an appetizer with flavors intense enough to serve just warm. There are a number of steps to do but they're all easy, reasonably fool proof, and can be done well ahead.

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in
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Potatoes, tiny
Mustard Oil (1)  
-- Spices
Coriander seed
Chili, green (2)
Cloves, whole
Chili powder (3)
Salt
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Ginger
Cilantro
Oil or Gee
Water
Garam Masala (4)
PREP   -   (45 min)
  1. Boil POTATOES until not quite done. Cool. With a small fork pierce lots of holes just through the skins.
  2. Heat Mustard Oil in a heavy skillet until it just starts to smoke, then let cool for a minute. Fry Potatoes, tumbling often until lightly browned all over. Set aside.
  3. Grind CORIANDER. Slice CHILIS very thin and chop fine. Mix all Spices items.
  4. Slice GINGER very thin and cut into very thin slivers. Chop CILANTRO medium. Mix.
RUN   (20 min)
  1. Heat OIL in a coverable sauté pan.. Stir in Spice mix and fry stirring for a minute, then add Water. Bring to a boil for about 2 minutes.
  2. Stir in Potatoes. Cover and simmer over low heat for about 10 minutes to finish cooking potatoes. The water should be mostly evaporated.
  3. Stir in Ginger Mix and Garam Masala, Cover tightly and turn off the heat. Let stand a few minutes before serving.
NOTES:

  1. Mustard Oil:

      If you don't have real Mustard Oil, stir 1/4 t powdered mustard into the oil you are using. Mustard oil is the traditional cooking oil of Bengal and north central India and Kashmir. It is handled differently from other oils. Mustard oil is heated in the pan with no other ingredients until it reaches a temperature where the first wisps of smoke appear (about 440°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant. Mustard oil is available in markets serving an Indian community. It will always be labeled "For Massage Use Only" due to lack of FDA approval, based on reasons no longer considered valid. For details see our Mustard Oil page.

  2. Chili:

      Half a Serrano will make this moderately spicy. Kashmiris are not into high heat. Use your own discretion as to how hot you want it.

  3. Chili Powder:

      This should properly be Kashmir chili powder which is fairly mild. If you don't have it fake it up with 1/3 hotter chili powder and 2/3 good Hungarian paprika, or use Hungarian hot paprika. For details see our Indian Chilis page.

  4. Garam Masala:

      Kashmir garam masala is very aromatic and non-hot. See our recipe Kashmir Garam Masala.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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