KASHMIRI DUM ALOO

INGREDIENTS:

1/2 kg baby potatoes

1 cup yoghurt/dahi

10 Kashmiri dry red chillies

1 Tsp. cumin/ jeera powder

1 Tsp. ginger powder

1 Tsp. hing/asafoedita

1 Tsp. sauf/fennel powder

1 Tsp. coriander powder

1 Tsp. Kashmiri red chilly powder

1 Tsp. garam masala powder

Salt to taste

Oil for frying the potatoes

TO GARNISH: Finely chopped green coriander leaves and juliennes of ginger

METHOD:

Pressure cook the baby potatoes with 1 Tsp. salt.

Remove from water. Take a fork and prick the potatoes from all sides.

Heat oil in wok and deep fry these potatoes till golden brown in colour. Remove and keep on a kitchen paper towel.

Deseed the Kashmiri dry red chillies. Make a fine puree in the mixer, adding water to it.

Take the yoghurt/curd in a mixing bowl. Add this puree of red chillies along with 1 Tsp. of dry ginger powder. Whisk it well so that it forms a smooth paste.

Heat 2 Tbs. of oil in a wok. Add 1 Tsp. hing/asafoedita, 1 Tsp. cumin/ jeera powder, 1 Tsp. coriander powder, 1 Tsp. Kashmiri red chilly powder and 1 Tsp. sauf/fennel powder. Add little water so that the dry masalas do not get burnt. Fry for 2 minutes. Now add the whisked yoghurt/curd mixture. Fry for 2 minutes. Add salt to taste. Now add the fried potatoes and mix well. Let it simmer on slow flame for 6 to 8 minutes. Add 1 Tsp. garam masala powder. Stir well.

Garnish with chopped coriander leaves, and serve hot with rice, pulaos or any breads of your choice.

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