Kashmiri Dum Aloo

Kashmiri Dum Aloo



Ingredients:

Baby potatoes - 500 gm
Mustard Oil - 1/4 cup
Cinnamon Stick - 2
Bay leaf - 2
Cumin seeds - 1 tsp
Cloves - 3
Hing - 1/4 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp 
Curd (beaten) - 300 gm
Fennel powder - 1 tbsp
Dry ginger powder - 1 tsp
Salt - 1 tsp or as per taste
Kasuri Methi - 1 tsp
Coriander leaves for garnish

Method:

1. Put baby potatoes in a pan of boiling water and boil them till they are half boiled
2. Take them out and let them cool nicely
3. Peel them and make holes in each potato using fork
4. Heat mustard oil in a kadahi
5. Fry the potatoes in it till they turn golden brown
6. Take them out and keep aside
7. In the remaining oil add cinnamon sticks, bay leaves, cumin seeds, cloves
8. Add hing and saute
9. Add red chili powder, turmeric powder and saute
10. Add beaten curd and mix on low heat
11. Cook till oil separates
12. Add fennel powder, dry ginger powder, fried potatoes, salt and mix
13. Cover and cook for 5 minutes
14. Add kasuri methi and mix
15. Garnish with coriander leaves and serve 

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