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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