Kashmiri Dum Aaloo (Kashmiri Potato Curry)

Ingredients

Potatoes , medium size 1 kg

Oil for frying as desired

Oil for cooking 1 cup

Onion chopped 2

Tomatoes chopped 3

Yoghurt 1 cup

Ginger crushed 1 teaspoon

Garlic crushed 1 teaspoon

Fresh Coriander Leaves for garnish

Salt to taste

Kashmiri Red Chilli powder 1 teaspoon

Kashmiri Caraway powder 1 teaspoon

Garam Masala 1 teaspoon

Haldi powder 1 teaspoon

Coriander powder 2 teaspoon

Cumin powder 1/2 teaspoon

Fennel powder 1 teaspoon

Roasted besan 1 teaspoon

Preparation

Peel potatoes and prick with the help of a fork or a bamboo skewer and keep in salt water for 20-30 minutes. Drain and dry.

Heat oil in a Karahi/pan add potatoes and deep fry till golden. Remove from oil and keep aside.

Now in another pan heat 1 cup oil, add onion and fry till light brown.

Add ginger, garlic, tomatoes and spices (dissolve roasted besan in little water before adding to avoaid lumps) and fry for 5-6 minutes then add yoghurt and fry again till oil separates oil. Add 1 glass water and cook , after one boil add golden fried potatoes and cook till potatoes are tender (20-30 minutes) on medium heat.

Delicious Kashmiri Dum Aaloo are ready.