Ingredients:

• 1 kg – Potatoes (small to medium in size)
• Oil – for Deep Frying
• 3 tbsp – Curd (yoghurt)
• 2 tsp – Red Chilli powder
• 2 to 3 – Green Cardamom
• 2 – Black Cardamom
• 4 to 5 – Cloves
• 1 to 2- 1 inch Whole Cinnamon sticks
• 1.5 tsp – Fennel seed powder
• 1/2 tsp – Dry Ginger powder
• 2-3- Bay Leaves
• 1 tsp – Garam Masala
• Salt – according to taste

Method:

1. Boil potatoes until half cooked and peel them.
2. Pierce them with a wooden toothpick 5-6 times.
3. Heat oil in pan and deep fry potatoes until golden brown and crisp.
4. Drain excess oil and keep only 2-4 tbsps in the pan.
5. Reheat the oil a little and add cloves, bay leaves, cinnamon and black cardamom.
6. Add chilli powder and let it fry a little.
7. Add a little water (2 tbsps) and let the water evaporate.
8. When the oil starts coming out, add the curd and let it cook for some time.
9. Again when the oil starts coming out add water.
10. Add the fennel seed powder, ginger powder and garam masala.
11. Bring to a boil.
12. Add salt and potatoes.
13. The water should me enough to cover all the potatoes completely.
14. Let it boil for some time on low flame
15. Tasty Kashmiri dum aloo is ready to serve with rice or paratha.

Recipe courtesy of Dimple