recipe of allo ka dam ? 

. Round Potatoes of uniform medium size 1 kg
2. Mustard oil 1 cup
3. Cumin Seeds 1 tsp
4. Cloves 3 nos
5. Asafoetida 1 pinch
6. Red Chili Powder 2 tsps
7. Turmeric 1/2 tsp
8. Ginger Powder 1 tsp
9. Aniseed Powder 1 tsp
10. Salt to taste 1 tsp
11. Curd 1/2 cup
12. 'Garam Masala' 1 tsp
13. Mixed Big Cardamom, Cinnamon and Black Pepper Powders 1 tsp
Method of Cooking
1. Boil the Potatoes, in their jackets, in enough water to immerse these wholly, for 10 to 15 minutes, till these are done, and their skin can be peeled off easily.

2. Cool the boiled Potatoes in cold water, and peel these by using thumb and the fore finger nails. Prick through the peeled Potatoes on all sides, with a sharpened match stick or a thin twig.

3. In a 'Kadahi', deep fry the peeled and pricked Potatoes, in the Mustard oil, on medium heat, turning these frequently with a perforated ladle (H- Jharna) till these are uniformly fried to a golden yellow colour and lose almost all mois-ture and become light. Take out of the oil with the perforated ladle, draining all oil, and keep aside. Remove the 'Kadahi' from the stove.

4. Transfer the left over oil to a steel 'Patila', of about 2 litres capacity. Add Cloves, Cumin seeds and Asafoetida, to the still hot oil. Stir with a ladle, and resume heating, while adding Red Chili Powder and Turmeric, along with a tablespoon of water. Stir again with a ladle, till oil takes colour of Chilies and Turmeric and begins to separate. Now add, well beaten Curd to which a little water has been added, along with Aniseed and Ginger Powders. Continue stirring till the Curd and Spices blend together, with the oil.

5. Add the fried Potatoes, and turn these with a broad steel spatula (H- 'Palta'), so that the spiced sauce covers these all over, and the Potatoes get soaked in it. Add enough water to immerse the Potatoes wholly, and cook on low heat, for half an hour after covering the 'Patila' with a lid.

6. When the Spiced Gravy and oil, soaks to the very core of the Potatoes, and these turn brown, also the gravy thickens, and oil begins to separate, add 'Garam Masala', and the mixture of Cardamom, Cinnamon and Black Pepper Powders. Turn gently with the spatula to let the Spices get mixed. 'Dama Olav' are ready.

In big Dinners, usually one 'Dam Alu', with a little thick gravy, is served to each person. In Kashmir a Potato is called 'Oluv' (Singular), and Potatoes are called 'Olav' (Plural).

Answered by Anju Devi at 5:21 PM on September 18, 2008

12 small round potatoes
2 medium Onions
4 cloves Garlic
1 t.sp Coriander Powder
1 t.sp Cumin Powder
1.5 t.sp Red Chili Powder
1/4 t.sp Turmeric Powder
1 t.sp Paprika(optional)
4 Tb.Sp Cooking Oil
1 Tb.Sp of butter/Ghee
1 Cup Water
1/2 t.sp Garam Masala Powder
4 Tb.Sp of Tomato Puree
2 Bay Leaves
1/2 inch Ginger


Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and
garlic and fry for another minute. Add mustard and cumin seeds. The
potatoes should be sliced, and the tomatoes and capsicum cut up. Add
these, mix well, and cook for 4-5 minutes, continuously stirring.
Sprinkle with turmeric, coriander and chili powder. Beat the yogurt
and blend into a smooth mixture. Add yogurt and salt. Mix gently,
cover and cook for about 10 minutes on low heat.

Answered by Uttam at 9:29 AM on September 16, 2008

Ingredients

3 tbsp oil
1 bay leaf
1 onion
1/2 tsp ginger
1/2 tsp garlic
1/2 tsp cumin seeds
1/2 tsp garlic
1/2 tsp cumin seeds
1/4 tsp turmeric
1 1/2 tsp chili powder
2/3 tsp yogurt
1/4 tsp salt
2 tsp coriander powder
1 lb potatoes
1 tomato
1 capsicum


Directions

He at oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and
garlic and fry for another minute. Add mustard and cumin seeds. The
potatoes should be sliced, and the tomatoes and capsicum cut up. Add
these, mix well, and cook for 4-5 minutes, continuously stirring.
Sprinkle with turmeric, coriander and chili powder. Beat the yogurt
and blend into a smooth mixture. Add yogurt and salt. Mix gently,
cover and cook for about 10 minutes on low heat.

Answered by Gyan Singh at 4:46 PM on September 13, 2008

well, Ingredients
1 1/2 tb Tamarind paste
2 c Water
8 sm Boiling potatoes
1/4 c Corn oil
1 md Onion; thinly sliced
2 ts Minced fresh ginger
4 Garlic cloves; minced
1/2 ts Dried red pepper flakes
1/2 ts Ground turmeric
1/2 ts Ground cardamom
1/2 ts Ground fennel
1/2 ts Cinnamon
1/4 ts Freshly ground pepper
Salt

Method:
Disso lve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel and cut into four.
Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 1/2 cup water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 10 minutes. Season with salt. Serve hot.
source site: http://www.mastitunes.com/t269 2_dum+aloo.html

Answered by Nidhi Singh at 5:43 PM on September 11, 2008

Ingredients

3 tbsp oil
1 bay leaf
1 onion
1/2 tsp ginger
1/2 tsp garlic
1/2 tsp cumin seeds
1/2 tsp garlic
1/2 tsp cumin seeds
1/4 tsp turmeric
1 1/2 tsp chili powder
2/3 tsp yogurt
1/4 tsp salt
2 tsp coriander powder
1 lb potatoes
1 tomato
1 capsicum


Directions

He at oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and
garlic and fry for another minute. Add mustard and cumin seeds. The
potatoes should be sliced, and the tomatoes and capsicum cut up. Add
these, mix well, and cook for 4-5 minutes, continuously stirring.
Sprinkle with turmeric, coriander and chili powder. Beat the yogurt
and blend into a smooth mixture. Add yogurt and salt. Mix gently,
cover and cook for about 10 minutes on low heat.

Answered by Prashant at 7:56 PM on September 09, 2008

Ingredients

3 tbsp oil
1 bay leaf
1 onion
1/2 tsp ginger
1/2 tsp garlic
1/2 tsp cumin seeds
1/2 tsp garlic
1/2 tsp cumin seeds
1/4 tsp turmeric
1 1/2 tsp chili powder
2/3 tsp yogurt
1/4 tsp salt
2 tsp coriander powder
1 lb potatoes
1 tomato
1 capsicum


Directions

He at oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and
garlic and fry for another minute. Add mustard and cumin seeds. The
potatoes should be sliced, and the tomatoes and capsicum cut up. Add
these, mix well, and cook for 4-5 minutes, continuously stirring.
Sprinkle with turmeric, coriander and chili powder. Beat the yogurt
and blend into a smooth mixture. Add yogurt and salt. Mix gently,
cover and cook for about 10 minutes on low heat.

Answered by jaivir at 1:50 PM on September 07, 2008

well, Geeta

Ingredients:

2 lbs (900 g) small potatoes

oil for deep frying

1½ oz (40 g) ghee or vegetable fat

pinch salt

½ tsp chili powder

2½ tsps ground coriander seeds

½ tsp ground ginger

1 tsp garam

Preparation:

1. Preheat oven to 425F (220C).

2. Wash the potatoes; cook them in their skins until half tender.

3. Drain the potatoes; peel them.

4. Prick each potato through and through with a fine knitting needle or skewer without breaking it.

5. Heat the oil; add the potatoes; fry them until they are light brown; take out of oil; drain them.

6. In a separate pan, heat the ghee until it is smoking; add the potatoes, salt, chili coriander and ginger, turning the potatoes over and over for a minute or two.

7. Add about ½ cupful of water and the garam masala, again turn the potatoes until well coated with the spices.

8. Put the pan in the oven; continue cooking until the potatoes are tender but not soft or broken. Serves 4.

Hints & Tips:

This is a regional favorite in Kashmir, which is located in northwest India. The potatoes can be old or new but must all be of equal size in order to cook in the same time. Kashmiris use ground ginger when cooking with starchy ingredients as they consider it is good for the digestion.

From: Howe's International Cooking, p 144

Nutrition:

Each serving, exclusive of the garam masala, contains: 411.3 calories; 4.0 gms protein; 45.7 gms carbohydrate; 24.6 gms fat; no cholesterol; 47.9 mgms sodium; 3.0 gms fiber; 115.2 IU vitamin A; 17.0 mgms vitamin C; 6.8 IU vitamin E.

Answered by Romi at 12:36 PM on September 07, 2008

Well Geeta

Ingredients

3 tbsp oil
1 bay leaf
1 onion
1/2 tsp ginger
1/2 tsp garlic
1/2 tsp cumin seeds
1/2 tsp garlic
1/2 tsp cumin seeds
1/4 tsp turmeric
1 1/2 tsp chili powder
2/3 tsp yogurt
1/4 tsp salt
2 tsp coriander powder
1 lb potatoes
1 tomato
1 capsicum


Directions

Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and
garlic and fry for another minute. Add mustard and cumin seeds. The
potatoes should be sliced, and the tomatoes and capsicum cut up. Add
these, mix well, and cook for 4-5 minutes, continuously stirring.
Sprinkle with turmeric, coriander and chili powder. Beat the yogurt
and blend into a smooth mixture. Add yogurt and salt. Mix gently,
cover and cook for about 10 minutes on low heat.

Answered by Priyanka C at 7:47 PM on September 03, 2008

Serves 3

ingredients :

8 to 9 red potatoes
oil for deep frying
1 - 2 tsp red chill powder
1/2 tsp cumin seeds
2 - 3 badi elaichi
2 - 3choti elaichi
1 tsp ginger powder ( shonth)
1 med size stick dalchini
2 to 3 bay leaves
1 tsp sauf powder ( badyana)
4 cloves
heeng ( yang)
salt to taste

1. Take 8 - 9 red potatoes ( medium sized) , wash and put them in a zip bag and fold it ( do not seal the bag).
Microwave for 5 minutes, turn bag uspide down and microwave for about 4 to 5 mintues,
the key is to just m/w till the skin of the potatoes has become a little loose

2. once done put the potatoes in cold water for not more than a minute, and start peeling.

3. heat oil in a kadhai or a sauce pan ( the oil shud be enough to deep fry the potatoes )

4. in the meanwhile prick the potatoes with a tooth pick or a fork... (takes lesser time)

5. Deep fry the potatoes at a medium or medium low, keep turning them every 5 to 6 mintues so that the color is an even "golden to reddish brown"

6. Once all the potatoes are done let them cool and prick them again ( i know this step is missing in most of the recipe's but its the most vital one if u want the curry to enter the potatoes deep enough)

7. Now in a kadhai take not more than 3 table spoon of oil. add cumin seeds, 2 badi elaichi, 1 stick of dalchini, 3 to 4 cloves, and 1 to 2 bay leaves . saute it for 5 minutes or so and switch off the gas. Let the oil temperature drop from hot to warm.( make sure that the oil gets warm and not cold)

8 to this add about 1 to 1n 1/2 tea spoon of red chill powder, mix it for about 5 to 10 seconds and add heeng ( yang) now switch on the gas to medium, the paste shud start releasing water and at this point add about 2 tablespoon of curd, note that while u are adding the curd you are also stirring constantly as the curd would spoil the texture of the paste.

9. The Stirring should be continued till the mixture comes to a boil and at this point add 1/2 to 1 tablespoon of shonth( ginger powder), badyana ( sauf powder), and salt to taste. Mix the paste and add the pricked potatoes.

10. add about 2 to 3 cups of water and let it boil on "Hi" for about 3 to 4 mins.Reduce the heat to medium low and loosely cover the pan.

12. Let it cook for another 15 to 20 mins till a thicker gravy is formed, you would know that the potatoes are done once the oil starts to separate on the ends. just add some green elaichi power at the end and dum alo is ready to eat.

Answered by Chandra at 5:45 PM on September 03, 2008

well;
400 gms Potatoes ,
100 gms onions,
100 gms curd,1tsp chlipowder,1 tsp coriender powder,
1 tsp turmeric powder,1 tsp garam masala powder,
1 pinch cumin seeds,1 tsp garlic and ginger paste ,
salt (as per taste), water.
Mathod –
Put potatoes with 300 ml.water in the cooker close the lid and allow to maximum pressure.Release steam,open the lid and peel potatoes. Heat oil in cooker, fry cumin seeds lightly ,add masala paste and fry till oil sepreter.Now place boiled potatoes and stir gently tossing the potatoes till they are light brown .Garnish with coriender leaves and serve it with roti or parata.

Answered by Kishore at 2:00 PM on September 03, 2008