Dum Aloo Kashmiri –

Ingredients -

Small potatoes – 1 pound/ ½ kg

Tomatoes – 2 medium

Red chili powder – 1 t-spoon

Cumin seeds – 1/4^th t-spoon

Turmeric powder – 1/4^th t-spoon

Dry ginger powder – 1/4^th t-spoon

Funnel seeds powder – 1/8^th t-spoon

Bay leaves – 2

Garlic cloves – 5-6

Ginger – ½ ‘’

Curd – 1/4^th cup

Water – 2 cups

Oil – 1 tb-spoon + for frying potatoes

Chopped coriander leaves for garnishing

Procedure –

1. Boil the potatoes and peel them off. Punch some holes in potatoes by using fork. Make fine paste of tomato and keep aside.

2. Heat oil in a kadai and deep fry potatoes. Make a paste of ginger and garlic.

3. Heat oil in another pan and add bay leaves and cumin seeds. Let the seeds splutter.

4. Add ginger-garlic paste, all dry spices, red chili powder, turmeric powder, dry ginger powder, funnel seeds powder and sauté for 3-4 minutes. Add beaten curd and sauté till the mixer is completely cooked and oil starts leaving the mixture.

5. Add tomato paste and sauté till tomatoes are cooked.

6. Then add fried potatoes, 2 cups of water and mix well. Cover the pan with lid. Give dum or cook for 5 to 10 minutes.

7. Garnish with chopped coriander leaves and serve hot with paratha or jeera rice.