Kashmiri Dum Aloo

Ingredients 

• 20 baby potatoes, peeled
• 2 cups yogurt
• 5-6 Kashmiri red chillies
• Oil to deep fry
• 1/4 cup filtered mustard oil 
• 2 tablespoons fennel seed (saunf) powder
• 1 teaspoon dried ginger powder
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon green cardamom powder
• Salt to taste
• A pinch of asafoetida
• A pinch of clove powder

Method

1. Prick peeled potatoes with a fork and soak in salty water for 15-20 minutes. Drain.
2. Heat mustard oil in a non-stick pan till smoking point. Take pan off heat.
3. Grind Kashmiri chillies with a little water till a smooth paste is formed.
4. Heat sufficient oil in a non-stick kadai. Add potatoes one-by-one and fry on medium heat till evenly golden brown.
5. Take yogurt in a bowl. Add fennel powder, soonth, roasted cumin powder, green cardamom powder, salt and red chilli paste. Mix well.
6. Heat mustard oil again. Add asafoetida, clove powder, ¼ cup water and yogurt mixture. Mix well.
7. Check if the potatoes are cooked from inside by cutting into two.
8. Drain fried potatoes from oil and put in yogurt mixture. Allow potatoes to cook in the gravy for 10-15 minutes.
9. Serve hot with steamed rice.

Nutrition Info