Kashmiri Dum Aaloo
Kashmiri Dum Aaloo
Ingredients:
- Baby potatoes 18-20
- Oil to deep fry
- Dried Kashmiri red chillies 5-6
- Yogurt 2 cups
- Cardamom powder 1/2 tsp
- Dry ginger powder 1 tsp
- Fennel powder 2 tbsp
- A generous pinch of clove powder
- Salt to taste
- Roasted cumin powder 1 tsp
- Garam masala powder 1 tsp
Method:
- Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a wok and fry the potatoes on medium flame till golden brown. Soak dried Kashmiri red chillies in water. Make a paste of them. Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder, and fennel powder. Heat oil in a pan. Add clove powder. Add water and salt and bring to a boil. Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.
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