The Dum Aloo, original recipe of Kashmir, are spiced potatoes to the tamarind sauce, prepared by putting the tamarind paste to dissolve in water. At the end of the preparation we will incorporate the spices, regulate salt and serve.
In a small bowl put the tamarind paste and let it dissolve in 150 cl of water, let stand for about 30 minutes and then drain.
In a saucepan full of water Put the potatoes and boil them until they start to soften, then drain and let them cool and peel.
Practiced in each potato four holes using a wooden skewer.
In a large pan put corn oil to heat, add the finely chopped onion and cook over medium heat until they start to golden brown, stirring constantly for about 10 minutes.
Eliminate all the onions from the pan by putting it aside and throw the oil keeping only a spoon. Stir for a minute ginger and finely chopped garlic by frying everything in the oil flavored with onion. Add the crumbled chili and turmeric, stir 2 tablespoons of water and add the onion.
Add the boiled potatoes, tamarind liquid and 50 cl of water. Stir in the cardamom, cinnamon and freshly ground pepper, put the lid and boil until the sauce is slightly thickened (about 15 minutes). Season with salt and serve.
4 cloves garlic
1/2 teaspoon chili
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
2 teaspoons ground ginger
1 tbsp tamarind paste
30 cl of corn oil
1/4 teaspoon pepper