Recipe Kashmiri dum aloo

$hokeen J@tt

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Preparation Time : 15-20 minutes
Cooking Time : 15-20 minutes Servings : 4
Potatoes, peeled
18-20 small
for deep-frying
Kashmiri red chillies, ground
2 cups
Green cardamom powder
1/2 teaspoon
Dry ginger powder (soonth)
1 teaspoon
Fennel seed (saunf) powder
2 tablespoons
Mustard oil
1/4 cup
Clove powder
a generous pinch
a pinch
to taste
Roasted cumin powder
1/2 teaspoon
Garam masala powder
1/2 teaspoon

Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixtuer to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder.​

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