Kashmiri Dum Aloo

Ingredients

• 1 kg medium sized round potatoes
• 2 cups mustard or refined oil
• 1 cup yogurt
• 2 bay leaves
• 2 cloves
• 2 cinnamon stick
• 3 black cardamom
• 3 tsp fennel powder
• 2 tsp ginger powder
• 1 tsp cumin powder
• 2 tsp red chili powder

How to Make kashmiri Dum Aloo

• Boil potatoes in a large vessel till the skin of potatoes is tender.
• Peel off skin and prick the potatoes across with a toothpick or with a knitting needle.
• Heat oil in a deep vessel and fry potatoes till golden brown
• In a separate heavy bottomed pan, take five tbsp oil from the already hot oil you have from the fried potatoes
• Then add bay leaves , cloves, cinnamon stick and red chili powder a little water , salt and keep on stirring mash curd in a bowl and add to the pan keep stirring
• Add 2 cups of water and rest of the powdered spices then add fried potatoes to the gravy and boil on medium flame for 10 minutes.
• Coarsely grind brown cardamom and sprinkle into the potatoes, simmer for 5 minutes,
• Serve with boiled rice, pulao , nan of chapatti