Kashmiri Dam Aaloo

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Kashmiri Dam Aaloo


Ingredients
  • Baby Potatoes ½ kg
  • Salt to taste
  • Dry ginger powder 1 tsp
  • Cloves 4 – 6
  • Green cardamom 4 – 6
  • Black cardamom 2
  • Fennel seeds 1 tsp
  • Kashmiri red chilies 2 – 3
  • All spice powder ½ tsp
  • Yogurt 125 gm
  • Curry leaves few
  • Oil 3 tbsp
  • Oil for fry
  • Coriander leaves a few
  • Mint leaves a few
Method
  • Cut each potato into 4 pieces, deep fry the potatoes till golden brown. Remove from oil and keep aside.Blend together 2 – 3 Kashmiri red chilies, 1 tsp fennel seeds, 1 tsp dry ginger powder and a little water. Heat 3 – 4 tbsp oil in a pan, add 4 – 6 green cardamoms, 2 black cardamoms and 4 – 6 cloves. Sauté for a while.Now add blended paste and fry for 1 – 2 minutes. Also add 125 gm yogurt, salt to taste and 1 cup water. Cook for a few minutes.
  • When it comes to a boil add a few curry leaves and fried potatoes. Cover and cook for 10 – 12 minutes.Lastly add all spice powder and fry well till water dries.Sprinkle with coriander and mint leaves. Dish it out and serve.

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