Kashmiri Dam Aloo

Ingredients :

• Potatoes : (Medium Sized) 12 nos
• Kashmiri Red chili powder : 2.5 tsp
• Yogurt : 3/4 cup
• Solidified Milk : 1.5 tbsp (optional)
• Fennel powder : 4 tsp
• Asafoetida : 1/4 tsp
• Coriander powder : 2 tsp
• Cumin Seed : 1/2 tsp
• Ginger powder : 1.5 tsp
• Sugar : 1/2 tsp
• Salt : to taste

For Tempering :

• Cloves : 2 nos
• Green cardamom : 4 nos
• Cinnamon : 1/2 inch
• Bayleaves : 2 nos
• Pure ghee : 2 tbsp
• Cooking oil : 2 tbsp

Method :

• Wash potatoes well and par boil in an open pan also add some salt in the water.
• Peel the potatoes and prick them well, so the potatoes will absorb all the flavours and masala.
• Heat enough oil in a wide and deep pan and then add potatoes, and deep fry till golden red in colour.
• When the potatoes are done, they will float on the surface of the oil.
• When its perfectly cooked, drain it on a tissue paper and keep aside.
• Take 1/4 cup water and add Kashmir chilli powder and asafoetida and then mix it well. Heat ghee and oil in a heavy bottom pan, Add cloves, cinnamon, green cardamom, bay leaves and the chilli paste into this.
• Saute for few seconds and then add whisked yogurt and sauté it for a few more seconds.
• Add 3 cups of water, fennel powder, coriander powder, ginger powder, and salt and let it boil.
• Cover the pan with a lid and simmer for approx 20 minutes, keep stirring in between. The potatoes will absorb almost all the gravy as it thickens.
• Now add sugar, garam masala, chopped fresh coriander and mix it well.
• Cover and simmer for a minute .
• Lemon juice can also be added.
• Better if served with paratha or rice.