Kashmiri dum aloo (Dry)

Name: Kashmiri dum aloo (Dry)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 14-16 boiled baby potatoes; 1/2 tsp cumin seeds; 1 bay leaf; 1/2 inch cinnamon stick; 3 cloves; 1 black cardamom; 1 green cardamom; 2 tbsp kashmiri red chilli powder; 1 tsp fennel powder; 2 tsp ginger powder; 1 tsp turmeric powder; 3/4 cup plain yogurt; to taste salt; as needed mustard oil

Drishya Subash [Intimate Stranger] @cook_16762232

#goldenapron2
#Goldenapron2
#JammuKashmir
#week9 #kashmir

Drishya Subash [Intimate Stranger] @cook_16762232

#goldenapron2
#Goldenapron2
#JammuKashmir
#week9 #kashmir

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Ingredients

30 minutes

4 servings

14-16boiled baby potatoes
1/2 tspcumin seeds
1bay leaf
1/2 inchcinnamon stick
3cloves
1black cardamom
1green cardamom
2 tbspkashmiri red chilli powder
1 tspfennel powder
2 tspginger powder
1 tspturmeric powder
3/4 cupplain yogurt
to tastesalt
as neededmustard oil

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Steps

30 minutes

1

Take the boiled potatoes, peel it and prick it with a fork or a tooth pick.
2

Heat oil in a pan and shallow fry the potatoes. when they start to turn colour sprinkle salt and turmeric powder. shallow fry the potatoes and keep aside.
3

When they get cool prick them again with fork or a tooth pick and keep aside.
4

Heat oil in a wok and add slightly crushed cumin seeds, cinnamon stick, black and green cardamom,cloves and bay leaf. saute it for a minute.
5

Reduce the heat and add kashmiri red chilli powder and fry it. now add whipped yogurt. mix well.
6

Now add crushed fennel seeds and ginger powder.mix and add the potatoes.
7

Add enough water and adjust salt. cover it and cook it for 3-4 minutes.
8

Open the lid and mix it. simmer it for 5-10 minutes. then the gravy becomes thicker and thicker. switch of the heat when most of the water-content get absorbed and the potatoes get well coated with the masala.