Kashmiri Dum Alu (from Cookie’s Kitchen)

Recipe

Serves 4

Ingredients

15-20 Baby potatoes

1 cup plain natural yoghurt

1/2 tsp Garam Masala powder

1 tsp dry ginger powder

1 Cinnamon stick

1/4 cup Coriander leaves - chopped

Vegetable Oil for frying

Salt to taste

Dry spices (to be roasted and ground)

4 Kashmiri dry red chillis - roasted and ground

1 tsp cumin seeds - roasted and ground

5 cloves - roasted and ground

1 tsp fennel seeds - roasted and ground

5-6 green cardamoms - roasted and ground

Method

Parboil the potatoes and remove the skins once cooled. Prick the potatoes with a fork in several places.

In a wok heat the oil for deep frying the potatoes. Once the oil is hot enough deep fry the potatoes till golden brown. The potatoes will become light in weight after frying. This helps them absorb the flavours even more.

In a bowl whisk the dry chilli powder, clove powder, fennel powder, ginger powder, cardamom powder and cumin powder together and keep aside. Heat a tbsp of oil in a wok and add the cinnamon stick to it. Now add the yoghurt mixture and about half a cup of water and let it boil till the oil begins to surface. Add the fried potatoes to it and let the gravy thicken. Garnish with coriander leaves and serve with rotis or naans.

Enjoy!