Kashmiri Dum Aloo (Potato)
500gms : Aloo (potatoes), small
Sarson (mustard) oil for frying
1½ cup : Dahi (yogurt)
½ tbsp : Besan (gramflour)
1 ½ tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
½ tsp : Soonth (dry ginger powder)
¾ tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks) chutney.
Grind together, the bari elaichi, laung and daalchini.
Put aside until further use. Boil potatoes until half
cooked. Peel while still warm. Pierce each potato
2-3 time with thin wooden toothpick. Heat oil in a
kadhai, fry potatoes on medium heat until floating
on top and golden brown in color. Drain excess oil
and keep aside. To the dahi, add salt, besan and 1
cup water. Whisk well, until smooth and lump-free.
Reheat 4tbsp of the same oil in another pan. Add red
chillies and chhoti elaichi and fry for a minute.
Remove from flame, allow to cool slightly and then
pour into the dahi, stirred continuously. Return to
flame and bring to a boil, again stirring continuously.
Add potatoes along with soonth, saunf and ground masala.
Cook over medium heat for 5-10 minutes or until the
curry thickens. Serve hot accompanied by Boiled rice.