1. Round Potatoes of uniform medium size – 1 kg
2. Mustard oil – 1 cup
3. Cumin Seeds – 1 tsp
4. Clove – 3 nos
5. Asafoetida – 1 pinch
6. Red Chili Powder – 2 tsps
7. Turmeric – 1/2 tsp
8. Ginger Powder – 1 tsp
9. Aniseed Powder – 1 tsp
10. Salt to taste – 1 tsp
11. Curd – 1/2 cup
12. ‘Garam Masala’ – 1 tsp
13. Mixed Big Cardamom, Cinnamon and Black Pepper Powders – 1 tsp
Method of Cooking
- Boil the Potatoes, in their jackets, in enough water to immerse these wholly, for 10 to 15 minutes, till these are done, and their skin can be peeled off easily.
- Cool the boiled Potatoes in cold water, and peel these by using thumb and the fore finger nails. Prick through the peeled Potatoes on all sides, with a sharpened match stick or a thin twig.
- In a ‘Kadahi’, deep fry the peeled and pricked Potatoes, in the Mustard oil, on medium heat, turning these frequently with a perforated ladle (H- Jharna) till these are uniformly fried to a golden yellow colour and lose almost all mois-ture and become light. Take out of the oil with the perforated ladle, draining all oil, and keep aside. Remove the ‘Kadahi’ from the stove.
- Transfer the left over oil to a steel ‘Patila’, of about 2 litres capacity. Add Cloves, Cumin seeds and Asafoetida, to the still hot oil. Stir with a ladle, and resume heating, while adding Red Chili Powder and Turmeric, along with a tablespoon of water. Stir again with a ladle, till oil takes colour of Chilies and Turmeric and begins to separate. Now add, well beaten Curd to which a little water has been added, along with Aniseed and Ginger Powders. Continue stirring till the Curd and Spices blend together, with the oil.
- Add the fried Potatoes, and turn these with a broad steel spatula (H- ‘Palta’), so that the spiced sauce covers these all over, and the Potatoes get soaked in it. Add enough water to immerse the Potatoes wholly, and cook on low heat, for half an hour after covering the ‘Patila’ with a lid.
- When the Spiced Gravy and oil, soaks to the very core of the Potatoes, and these turn brown, also the gravy thickens, and oil begins to separate, add ‘Garam Masala’, and the mixture of Cardamom, Cinnamon and Black Pepper Powders. Turn gently with the spatula to let the Spices get mixed. ‘Dama Olav’ are ready.
In big Dinners, usually one ‘Dam Alu’, with a little thick gravy, is served to each person. In Kashmir a Potato is called ‘Oluv’ (Singular), and Potatoes are called ‘Olav’ (Plural).