Recipes
from Kashmir

Kashmiri potatoes
(Dum alu kashmiri)

• 8 POTATOES
• 2 ONIONS, chopped
• 50 GRAM RAISINS
• 50 GRAM CASHEW NUTS, chopped
• 2 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 EGGPLANT, 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 chilies; put the potatoes in this sauce and simmer for half an hour. Pour the sauce over the potatoes.