Kashmiri Dum Alu

Ingredients:

• 500 gm small-sized potatoes
• 5-6 dried kashmiri red chilies
• 2 cups of yogurt
• 1/2 teaspoon cardamom powder
• 1 teaspoon dried ginger powder
• 2 tablespoon fennel powder
• A pinch of clove powder
• A pinch of asafoetida
• 1/2 cup of mustard oil
• Salt to taste
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon garam masala powder

Preparation:

1. Peel the potatoes and prick them all over with the help of a fork, keep in salted water for 15-20 min.
2. Heat oil in a pan and fry the potatoes on medium flame till golden brown.
3. Make a paste of dried kashmiri red chilies.
4. Whisk the yogurt with kashmiri red chili paste, cardamom powder, dry ginger powder and fennel powder.
5. Heat mustard oil in a pan sauté the asafoetida and clove powder.
6. Add half a cup of water and salt and bring to a boil.
7. Add the yogurt mixture and bring it to a boil.
8. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
9. Remove from gas & garnished with freshly roasted cumin powder and garam masala powder.
10. Serve hot with Kulcha or Rumali Roti.

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