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Kashmiri Dum Aloo in Microwave

posted 20 Dec 2012, 09:20 by R A   [ updated 20 Dec 2012, 09:34 ]
Kashmiri Dum Aloo can also be made in microwave.  

Baby Potatoes - 18 to 20 
Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder.
Curd - 2 cups unsour.
Oil to deep fry
Cardamom powder - 1/2 tsp (optional)
Dry ginger powder - 1 tsp
Fennel Powder - 2 tbsp
Gingely oil - 1/4 cup (Mustard oil can also be used, if taste and smell can be tolerated)
Clove - 2 nos
Asafodeita - a pinch
Roasted Cumin powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Salt to taste

Method to make Kashmiri Dum Aloo in Microwave:
Wash and pierce the potatoes with fork. Micro high the potatoes for about 5 to 7 mins by placing the potatoes directly on the turn table. 

Make a paste of Kashmiri chillies and whip it with the curd.

In a microwave glass shallow container add 1 tsbp of oil and 1 tbsp of ghee for about a min. Add the curd paste and cover it with a lid and cook in microwave high for 3 mins and medium high for 4 mins. Add the potatoes and cook in micro high for about 4 to 5 minutes.