Name: Kashmiri Dum Aloo recipe by Binny Kalra at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 20 baby potatoes boiled; 4 kashmiri red chilly ground; 2 cup yogurt; 1/2 tsp green cardamom powder; 1 tsp dry ginger powder; 2 tbsp saunf crushed; 1/8 tsp clove powder; 1/8 tsp asafoetida powder; 1/2 tsp roasted cumin powder; 1/2 tsp garam masala; 1/2 tsp salt

Ingredients Serving: 4

20 baby potatoes boiled
4 kashmiri red chilly ground
2 cup yogurt
1/2 tsp green cardamom powder
1 tsp dry ginger powder
2 tbsp saunf crushed
1/8 tsp clove powder
1/8 tsp asafoetida powder
1/2 tsp roasted cumin powder
1/2 tsp garam masala
1/2 tsp salt

Instructions

Peeled the potatoes and prick them with the help of fork.
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 chilly paste ( soak whole red chilly in hot water for 10 minutes and grind it), green cardamom powder, dry ginger powder and saunf powder.
Heat the mustard oil in a pan add clove powder, asafoetida, add 1/2 cup of water and salt and bring the mixture to a boil.
Stir in the yogurt mixture and bring the mixture to a boil.
Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surface.
Serve hot garnished with roasted cumin powder and garam masala powder.

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