Kashmiri Dum Aloo

Ingredients 

• 18-20 baby potatoes (aloo), peeled 
• 1 tablespoon Kashmiri red chilli paste 
• Salt to taste 
• Oil for deep-frying
• 2 cups yogurt 
• ½ teaspoon green cardamom powder
• 1 teaspoon dried ginger powder
• 1 teaspoon fennel (saunf) powder
• 1½ tablespoons mustard oil 
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon red chilli powder
• ¼ teaspoon clove powder
• ½ teaspoon garam masala powder
• ½ teaspoon roasted cumin powder
• Fresh coriander sprig for garnishing 

Method

• Pour some water in a bowl and add salt. 
• Prick each baby potato, put in salted water and soak for 10-15 minutes. Drain and pat-dry using an absorbent paper. 
• Heat sufficient oil in a kadai. Put the baby potatoes and deep-fry till golden brown and crisp. Drain on absorbent paper. 
• Mix together yogurt, Kashmiri red chilli paste, cardamom powder, dried ginger powder and fennel powder in a bowl. 
• Heat mustard oil in a deep non-stick pan. Add asafoetida, chilli powder and clove powder and sauté for 30 seconds. 
• Add ½ cup water and salt, mix and cook till the mixture boils. Add yogurt mixture, mix and cook till the mixture boils.
• Add fried baby potatoes, mix and cook till the mixture slightly thickens. Add garam masala powder and roasted cumin powder, mix and cook for 1-2 minutes.
• Serve hot garnished with coriander sprig.  

Nutrition Info