Instructions:
Pre- cooking steps
Dry roast all the seeds and spices (cardamom pods, cumin, coriander seeds, black pepper, fennel seeds, and cinnamon) cool them and blend them into a fine powder. Take a saucepan and blanch the amaranth leaves and then blend it into a fine paste. Deseed the red chilis and soak for 20 minutes. Now blend it into fine paste and leave them all for cooking. Meanwhile, take a bowl add the curd mix them with powdered masalas, red chilli paste and amaranth paste. Whisk them all into an even solution.
Cooking
1st Stage
Take a cooker. put the sweet potatoes and a pinch of salt into it. Cover the lid and cook for 2 whistles. Don’t forget to prick the potatoes before cooking. Then remove the skin of potatoes after steaming them, and mash them with a tsp of Kashmiri chili powder, grounded masalas, and pink salt as per your taste. Then make small balls of it. Heat a pan on flames, add 1tsp of ghee and roast the sakarkandi balls in it.
2nd Stage
Place the Kadai on stove. Pour 3 tsp of ghee, add Kashmiri chili then pour the prepared curd batter allow it to cook on medium to high flame for 10 minutes by covering the lid. Then add the roasted sweet potatoes, mix them well and cook for another 2 minutes in low flame. Don’t forget to add the ginger powder here for aroma. Now, serve this amaranth dum aloo immediately, with freshly chopped coriander leaves on the top.
This Kashmiri fusion can help you to manage your protein and enjoy your Navaratri with great pleasure.….