Kashmiri Dum Aloo

Ingredients...

[1] 500 gm : Potatoes (small)

[2] 1½ cup : Yogurt (Dahi)
[3] ½ tbsp : Gramflour (Besan)
[4] 4 no : Green cardamom (Chhoti Elaichi)
[5] ½ tsp : Dry ginger powder (Soonth)
[6] ¾ tsp : Fennel seed powder (Saunf)
[7] 5 no : Cloves (Laung)
[8] 2 no : Cinnamon sticks chutney (Daalchini)
[9] 1 ½ tsp : Chilli Powder
[10] Sarson (mustard) oil for frying

Method...

1. Grind together - bari elaichi, laung and daalchini. Put aside until further use.

2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick.

3. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside.

4. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free.

5. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens.

6. Serve hot accompanied by boiled rice

-: Thank You :-