WEB DESK: Prepared with small potatoes and a dash of Kashmiri red chilly powder, this recipe has a spicy-tangy taste to it.
For 4 to 5 people
Time – 45 minutes
Potatoes- 500 Gram
yogurt- 1 Cup
Coriander Leaves- 2 Tablespoon
Asafetida- 1 Pinch
Cumin Seeds-1/2 Tablespoon
Coriander powder- 1 Tablespoon
Sugar (Optional) ½ Tablespoon
Green Cardamon- 4
- Wash the potatoes thoroughly and partly cook them in a pressure cooker. Make sure you don’t over-boil them.
- Peel once done. Now prick the potatoes from all sides.
- Take oil in a wok and heat. When oil is hot, put as many potatoes as possible in the wok and fry on medium flame until they turn golden brown in color from all sides. Take out the fried potatoes and likewise fry rest.
- Keep 2 tbsp oil in the wok and take out the rest. Add cumin seeds and asafoetida in the oil. After sauteing cumin seeds, add coriander powder and turmeric powder, saute for few more minutes and add whisked curd to the masala. Stir constantly until the masala starts simmering. Now add fennel powder, ginger powder, clove powder, cardamom powder, red chili powder and sugar to the masala. Then add salt and garam masala to it.
- Mix all ingredients really well and add fried potatoes as well. Coat the potatoes with the masala nicely. Cover the sabzi and cook for 5 minutes on low flame. Potatoes will absorb all the spices. Mouth drooling sabzi is ready.
- Take out the sabzi in a bowl and garnish with some green coriander. Serve this tantalizing Kashmiri dum aloo with chapatti, parantha, naan or rice and relish eating.