Kashmiri Dum Aloo
Ingredients...
500gms.. Aloo (potatoes), small Sarson (mustard) oil for frying 1½ cup.. Dahi (yogurt) ½ tbsp.. Besan (gramflour) 1 ½ tsp.. Chilli Powder 4.. Chhoti Elaichi (green cardamom) ½ tsp.. Soonth (dry ginger powder) ¾ tsp.. Saunf (fennel seed) powder 5.. Laung (cloves) 2.. Daalchini (cinnamon sticks) Darection.. 1. Grind together, the bari elaichi, laung and daalchini. Put aside until further use.
2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick.
3. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in colour. Drain excess oil and keep aside.
4. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free.
5. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously.
6. Return to flame and bring to a boil, again stirring continuously.
7. Add potatoes alongwith soonth, saunf and ground masala.
8. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice