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.