Kashmiri Dum Aloo

Dum aloo a very popular dish served in most Indian restaurants,In this recipe  baby potatoes are first peeled and pricked,then simmered in spice and yogurt(curd)gravy.
This gravy is perfect accompaniment for simple white rice or chapati.

Ingredients:

• Baby potatoes-12
• Onion -1 cup finely chopped
• Tomato-1 medium size ( finely chopped)
• Ginger garlic paste-2 tsp
• Curd -1 cup                                                              
• Fennel powder(sauf)-1 tbsp
• Dry ginger powder-1/4 tsp
• Green cardamom powder-1/2 tsp
• Red chili powder( kashmiri red chili powder)-1 tsp
• Turmeric powder-1 tsp
• Hing- pinch
• Oil-2 tbsp
• Garam masala-1/2 tsp
• Salt to taste
• Coriander leaves for garnishing
• Oil for deep frying

Method:
Peel potatoes, and prick them with fork in 7 to 8 places.
Take 3 to 4 cups water in a big bowl and put the potatoes for 15 to 20 minutes.
Heat enough oil in a kadahi,drain the potatoes, pat dry and add them into kadahi.
Fry until golden brown. Remove on paper towel.
Heat oil in a pan add onion,saute until light golden brown.
Add ginger garlic paste fry til raw smell goes off.
Add tomato puree and cook for 2 to 3 minutes.
Now add dry spice,red chili powder,turmeric.fennel powder,ginger powder and salt
fry for few seconds,now add curd and keep stirring until oil separate from sides.
Add 2 and 1/2 cup water and bring to boil.Add fried potatoes ,garam masala and cook
For 8 to 10 minutes.
Garnish with chopped coriander leaves and serve hot with chapati and rice.
Enjoy!!!