Kashmir Ki Kali

If one dish showcases the unique aromas of mustard oil and asafoetida, this peculiar dish is it. The original recipe called for peeling the potatoes prior to deep frying them. while probably traditional, I'd hardly call it necessary.

Dama Oluv

Prep Time: 15 minutes

Cooking Time: 2 1/2 hours

Serves: 4-6

Ingredients:

2 lbs small red potatoes or fingerlings

1 cup mustard oil (possibly more for deep frying)

3 cloves

1 tsp cumin

1 pinch asafoetida

2 tsp red chilli powder

1/2 tsp turmeric

1 tsp ginger powder

1 tsp aniseed powder

1 tsp salt

1/2 cup yogurt

1 tsp garam masala

1 tsp mixed black pepper, cardamom, and cinnamon powders

Cooking:

Clean the potatoes thoroughly, with a potato brush if you have it. Then boil them, skin on, until they are soft. Drain them, and prick them all over with a fork.

Deep Frying:

Heat the mustard oil in a small pot, and then deep fry the potatoes in the mustard oil until they become light, and most of the moisture has been forced out of them. Be patient! This step will take a while.

And More Cooking:

When finished, let the oil cool, and then pour 1 cup of oil into a large pot. Heat the oil, and then add cloves, cumin, and asafoetida. Stir it, and then add the chilli powder, turmeric, and 1 tbsp of water. Keep stirring until the oil begins to separate.

Add the yogurt, aniseed, and ginger powders, and stir until the yogurt is mixed in. Add the fried potatoes, stirring them until they are covered in the spice mixture, and then add enough water to cover the potatoes. Bring to a simmer, and cook for at least an hour, until the oil separates.

Add the garam masala, and the mixture of pepper, cardamom, and cinnamon powders. Mix gently, and serve!

The recipe takes both time and patience, but it is very unique and delicious!