Kashmiri Dum Aloo by Zarnak Sidhwa

Ingredients for Kashmiri Dum Aloo:

• Baby potatoes 18-20
• Oil deep fry
• Kashmiri red chilies 5-6
• Yogurt 2 cups
• Cardamom powder 1/2 tsp
• Dry ginger 1 tsp
• Fennel powder 2 tbsp
• Clove powder a pinch
• Salt to taste
• Cumin powder 1 tsp
• Garam masala 1 tsp
  

Method:

1. Peel and prick potatoes all over with the help of a fork.
2. Keep in salted water for 15 minutes.
3. Heat oil in a wok and fry the potatoes on medium flame till golden brown.
4. Soak dried Kashmiri red chilies in water.
5. Make a paste, cardamom powder, dry ginger powder and fennel powder.
6. Heat oil in a pan. Add clove powder.
7. Add water and salt and bring to a boil,
8. Stir in the yogurt mixture and bring it to a boil.
9. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
10. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.