Ingredients:
- 10 small round ollav/potatoes
- 2 tsp. red mertschwangan/chili powder
- 11/2 tsp. shonth/ginger powder
1 tsp. baidyan/fennel powder
2-3 tbsp. zamut dud/yogurt or sour
cream or Greek yogurt(depends on your availability)
1 tsp. zeur/zeera/cumin seed
3 crushed rong/laung/cloves
3 bud aal/badi elaichi/black cardamom
3 aal/small elaichi/green cardamom
Pinch of yeng/heeng/asafetida
2 tej patta
Vegetable cooking oil or mustard oil
1 spoon butter (optional)
Water
Salt to taste
Method:
Place whole potatoes in a pan and add water to cover potatoes by about an inch.
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- Boil ollav/potatoes completely dipped in water for 10 minutes or longer till skin can be
easily peeled. Peel the skin of potatoes
- Prick the ollav all over with a knitting needle or toothpick or fork, or the tip of a knife.
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- Heat 1 cup of oil in a kadai/frying pan and heat at medium heat.
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- Add pricked potatoes to heated oil by 3-4 at a time.
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- Deep fry potato/ollav at medium to low heat until reddish brown and put aside.
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- Heat 3 tbsp. of oil in a pressure cooker or cooking pan, or Instant Pot.
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- Add heeng, zeera, tej patta, crushed laung/cloves, and crushed bud aal/black green
cardamom to the oil and sauté.
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- Add chili/mertschwangan powder and 3 tablespoons of water, and sauté
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- Add yogurt and stir till yogurt dissolves in oil and forms into a thick red chili paste.
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- Add salt shonth, baidyan to the yogurt chili mixture in a cooking pan or pressure cooker, or
instant pot.
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- Add fried potatoes to the chili mixture and sauté in the chili oil mixture for a minute
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- Add butter or a spoon of ghee (optional). Butter gives a likable flavor depending on personal
taste.
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- Add 3 cups of water or more to immerse the fried potatoes in spicy water.
- Cover and pressure cook until the first whistle or for about 5 minutes, and then turn the heat to low and simmer for approximately. for 10-15 minutes.
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- Open the cooker when the pressure drops in the cooker. Check for water consistency; if too much water is left, boil until only an oily gravy is seen. Turn off the burner.
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- If cooking in a pan, add 3-4 cups of water, cover, and boil for 5 minutes at high heat.
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- Turn the heat to low and simmer for about 30 minutes or until the water is absorbed.
Turn off the burner.
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- Sprinkle crushed cardamom/green elaichi and cumin/zeera over potatoes and cover.
Serve dum ollav warm.
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- **Alternative method for deep-frying: For a healthy meal, deep-frying can be avoided
by cooking without frying. Peel the skin of potatoes with a peeler or knife and prick all over
the potatoes.
- Heat 3-4 tbs. oil in a cooking pan/pressure cooker, and shallow fry all potatoes together in
oil and then cook in masala as above.
- Cultural Significance:
- Dum ollav is essential and the main item for all Kashmiri events like birthdays, weddings, and any other feasting event.
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- Note: You can cook in an Instant Pot the same way as in a pressure cooker. Set the pressure option for 20 minutes and open after
Pressure has dropped in the Instant Pot, and check for water consistency.
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