I have fascination for food and love to explore different Cuisine and I think KASHMIRI Cuisine is really worth trying. ALLU KASHMIRI is one of the best recipe of this cuisine to try . The flavour ,the taste,the aroma everything is awesome.but how can I prepare anything without my extra zing.so I prepared this recipe to share with all of you. though it is really tedious to prepare but i will must say it is worth trying this dish.
INGREDIENTS
- Small Size White Potatoes 9or10
- Shredded Onion Lengthwise 1 and 1/2 Cup
- Kaju Tukda 1Cup
- Popyee Seeds (Khaskas) 2 Tablespoon
- Ginger/Garlic Paste 2 Tablespoon
- Saffron 10 or 12 Strings
- Turmeric Powder 1 Tablespoon
- Salt As Per Taste
- Cumin 1Teaspoon
- Curd 1Cup
- Dhania Powder 1/2 Teaspoon
- Fresh Green Chili 2 or 3
- Oil To Fry
- Tomato Puree 1/2 Cup
- Milk 1/2 Cup
- Cream 1/2 Cup
- Desi Ghee 5or6 Tablespoon
- Paneer 1Cup
- Chat Masala 1Tablespoon
- Dhania Powder 1Tablespoon
- Kala Namak As Per Taste
- Green Dhania Chopped 1Tablespoon
- Fried Kaju Tukda 4Tablespoon
Peel the potatoes and make the hole from middle by using knife,for this just insert the knife in the potato lengthwise and rotate three,four time than takeout the potato peel from this hole.now potato will look like hollow cup,by using same process make the hole in all potatoes
( always take extra care while making hole in these potatoes,knife should not come out of the sides)
Now Fry these hollow potatoes till they became golden ,prepare paneer at home and add all filling ingredients than mix them all,now fill this mashed paneer in to the fried potatoes carefully.
Fry the cashew till it became golden brown ,now fry the onions golden brown and take it out than grind it by adding curd,turmeric powder and fried cashews.
Soak the Popyee seeds overnight and grind it with cumin,and green chilies in a coffee grinder. you can reduce or increase the quantity of chili as per your taste.also soak the saffron in a cup of milk for a while.
Now we have everything is ready,take the pan and add desighee,now add ginger/garlic paste,saute it till it becomes brown then add onion/curd/cashew paste ,keep whisking this paste till it leaves the side than add popyee seed pastes,tomato puree,salt,dhania powder and keep whisking them properly till it leaves the sides. now add cream and saffron milk to give some extra zing.then add fried potatoes in this gravy ,add some water to make the consistency little thin.cover this dish for a while and let it simmer for a while,so potato can absorb the gravy.last but not the least add tadka from above.
your ALU KASHMIRI is ready to eat with paranthas or naan.
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