Kashmiri
potatoes
(Dum aloo kashmiri)
Pasta pepperoni
- 8 POTATOES
- 2 ONIONS, chopped
- 50 GRAM RAISINS
- 50 GRAM CASHEW NUTS, chopped
- 2 DECILITER YOGURT
- 3 TOMATOES, peeled and chopped
- 1 CLOVE GARLIC, mashed
- 3 CARDAMOMS
- 2 RED CHILIES, chopped
- 1 TSP ANIS SEED
- 500 GRAM FRESH PASTA or ready made
- BUNCH OF GREEN ONIONS, chopped
- 2 TOMATOES, peeled and chopped
- 1 DECILITER WHITE WINE
- 1 GREEN SWEET PEPPER, cut
- 2 CHILI PEPPERS, chopped
- 100 GRAM PARMESAN CHEESE, grated
- OLIVE OIL
- 1 EGGPLANTS, sliced
Peel the potatoes and scoop the inside out. Cut the inside in small pieces, fry a few minutes; add 1 onion and fry 2 minutes more. Add the raisins, cashew nuts, anis seed and salt, stuff the potatoes with this mixture. Fry the other onion, add the tomatoes, the cardamom, the garlic, the yogurt and the chillies; put the potatoes in this sauce and simmer for half an hour. Pour the sauce over the potatoes.
Sprinkle the egg plant slices with salt and leave them for an hour; wipe them dry and fry in olive oil. In a separate pan, stir fry the green onions, the chili peppers and the green pepper. Add the tomatoes and the wine and simmer for 10 minutes. Half the egg plant slices and add to the mixture. In the meantime, cook the pasta. Spoon the sauce over the pasta and the grated cheese on top.
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