WHAT YOU NEED:
Baby potatoes - 12
Curd - 1 1/2 cups
Dry kashmiri chilly - 4 (powdered)
Ginger - 1 tsp, grated
Garlic - 1 tsp, crushed
Cashewnut powder - 1 tbsp
Green cardamom powder - 1/3 tsp
Cumin powder - 1/3 tsp
Coriander powder - 1 tsp
Fennel seed powder - 1/4 tsp
Bay leaf - 1
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - 1 tbsp, chopped
Salt - to taste
Water - 1/3 cup
HOW TO MAKE :
Peel small potatoes and prick them with fork. Soak in salt water for 15 minutes. Drain.
Heat oil in kadahi and deep fry the baby potatoes till golden brown. Drain and transfer to a plate.
Now mix curd, kashmiri chilli powder, ginger, garlic,cashew nut powder, fennel seed powder,
cumin powder, coriander powder in a bowl. Mix thoroughly.
Heat 4 tbsp oil in kadahi.
Add bay leaf and asafoetida, saute.
Add 1/3 cup water, salt and turmeric powder. Allow to boil.
Then add spiced curd mixture, stir well.
When it starts to boil add fried baby potatoes and garam masala powder.
Cook over medium heat till potatoes absorb the gravy and oil separates.
Garnish with coriander leaves.
Serve hot Kashmiri Dum Aloo with Rotis or Chappatis.