KASHMIRI DUM ALOO

INGREDIENTS :

3-4 Medium potatoes or 8-10 small potatoes

1 Cup curd

2-3 Kashmiri red chillies ( roasted and powdered )

1 tsp turmeric powder

1 tsp coriander powder

2 tbsp of besan flour mixed with water

Salt as per taste

Oil for frying

FOR SEASONING :

1 tbsp oil

1 tbsp mustard seeds , urad dal

1 tsp fennel seeds

2 clove

1 bay leaf

Little poppy seeds

METHOD :

* Boil potatoes till half done

* Let it cool , peel the skin and cut into small cubes

* Heat oil in a kadai and roast the potato pieces till they turn brown

* When done remove them from heat , drain excess oil and keep them aside

* Take the curd in a bowl , whisk till smooth

* Add 1 cup of water , salt , masalas, and besan mixture to it

* Mix well

* Heat oil in a kadai and prepare the seasoning

* Pour in the curd imxture to it

* Let it come to boil

* Then add the potatoes and cover with a lid

* Let it cook for 10-15 minutes till the gravy thickens

* Remove from heat and garnish with coriander leaves

* If wished add some asafoetida powder to it

* Serve with hot rice / rotis !!