KASHMIRI DUM ALOO

                     Baby potatoes cooked in yogurt gravy. The typical kashmiri spices are used in this recipe like saunf or fennel powder, ginger powder and kashmiri chilli. I used ready made kashmiri chilli powder but you can make your own kashmiri chili paste and use it. Just grind 5-6 kashmiri chilli with little water.

INGREDIENTS:
Baby potatoes boiled and peeled - 18-20
Clove powder - 1/4 tsp
Cardamom powder - 1tsp
Asafoetida - a pinch
ginger powder - 1/2 tsp
Yogurt - 2 cups
Kashmiri chilli powder - 11/2 tsp
Saunf powder fresh - 2 tbsp
Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 3 tbsp
Salt to taste
METHOD:

• In a pan heat oil and shallow fry the boiled potatoes till golden brown. Then keep it aside.
• In the mean time, in a mixing bowl take yogurt, cardamom powder, Kashmiri chilli powder, ginger podwer, saunf powder and mix well. Kashmiri chilli powder is not too hot and it give the curry a nice color.
• In the same pan heat the remaining oil after removing the potatoes ( if any) add the clove powder and asafoetida, keep the heat low and add 1/2 cup water.
• Let it boil, To this add the yogurt mixture and the fried potatoes and of course the salt.
• Let it simmer for 5-7 mins till the gravy is thick and the oil separates.
• Now add the jeera and the garam masala powder  and cook for another 2 mins.
• Serve hot with roti or steam rice.

Makes 3 servings.