Kashmiri Dum aloo
10 small boiled Potatoes
4 tablespoons Oil
1 tablespoon Kashmiri Chilli Powder
2 tablespoons Saunf (Aniseed) powder
1 tablespoon Soonth (Dry Ginger Powder)
1/2 teaspoon Garam masala
2 tablespoons natural Yoghurt
1 cup Water
Salt to taste
5 Green Cardamoms
2 Black Cardamoms
- Deep fry potatoes in hot oil until evenly brown.
- In a pan, heat 4 tbspn oil and add cloves and cardamoms. Add salt, saunf powder soonth powder and chilli powder and fry quickly and carefully in hot oil. Immediately add yoghurt (so that the dry spice does not get burnt), stirring constantly.
- Add water and let it come to boil. Now add potatoes and let it simmer on slow heat until most water evaporates and oil comes on top. Sprinkle with garam masala. Serve with steamed rice.