Kashmiri Recipes
RECIPE NO. 91
'Dama Oluv'
(E-'Dam' Potatoes) (H-'Dam Alu')
| 1. 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 |
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).
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