Kashmiri Dum Aloo

#myrecipe

By Dhrushita morjaria

Nov, 3rd

598

Servings

4 persons

Cook Time

1 hr

Ingredients

8 - 10

Ingredients

sized potatoes 750 gm small sized potatoes
Oil Oil for frying
chilli powder 50 gm red chilli powder
asafoetida 5 gm asafoetida
cardamom powder 30 gm cardamom powder
yoghurt 150 gm yoghurt
fennel powder fennel powder
dry ginger 25 gm dry ginger
Salt Salt to taste
ghee 50 ml ghee

Instructions

Boil the potatoes and pierce them with a toothpick or a fork.
Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside
Heat ghee, add asafoetida, add the other spices and stir thoroughly.
Whip the yoghurt. Add the yogurt and mix.
Add rest of the ingredients and saute for 2 minutes. Sprinkle a little water while sauteing the ingredients.
Add some more water to make the gravy and let it cook for about 10 minutes till gravy thickens.

Notes/Tips

Best Served hot with Paratha

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