Name: Kashmiri Dum Aaloo recipe by Rekha Unni at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 11-12 baby potatoes; 1.5 cup water; 1 cup oil for frying; 2 tbsp oil; 1 inch cinnamon stick; 2 black cardamom; 3 Green cardamom; 1.5 teaspoon Kashmiri red chilli powder; 1/2 teaspoon jeera; 1/8 teaspoon hing; 1 cup water; to taste Salt; 1/2 cup whisked yogurt; 5 cloves; 1/4 teaspoon Garam masala; 2 teaspoon fennel powder

Ingredients Serving: 4

11-12 baby potatoes
1.5 cup water
1 cup oil for frying
2 tbsp oil
1 inch cinnamon stick
2 black cardamom
3 Green cardamom
1.5 teaspoon Kashmiri red chilli powder
1/2 teaspoon jeera
1/8 teaspoon hing
1 cup water
to taste Salt
1/2 cup whisked yogurt
5 cloves
1/4 teaspoon Garam masala
2 teaspoon fennel powder

Instructions

Clean and scrub baby potatoes.Boil then in 1.5 cups water until 70 percentage cooked
Allow to cool.Peel the skin of the potatoes and prick with fork all over
Fry them in oil until golden brown and crispy.Drain excess oil on kitchen towel
Heat oil in a pan. Add jeera, hing, cinnamon, cloves and cardamoms Saute until aromatic.
Mix kashmiri chilli powder in 3 teaspoon water and add to pan. Mix well
Add whisked yogurt and water. Cook low heat stirring constantly to prevent yogurt from curdling
Add fennel powder, garam masala, salt, ginger powder and mix well
Add in fried potatoes and mix
Add additional water if required to adjust gravy consistency
Cover and simmer. Cook for 10-14 minutes stirring occasionally.The curry will separate oil and thicken
Garnish with coriander leaves or caraway seeds and serve hot with rice

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