A traditional kashmiri dish….
Preparation Time : 11-15 minutes
Cooking time : 16-20 minutes
Servings : 4
Baby potatoes peeled — 20
Yogurt — 2 cups
Kashmiri red chillies — 5-6
Oil — to deep fry
Mustard oil filtered — 1/4 cup
Fennel seed (sombu) powder — 2 tablespoons
Ginger dried powder — 1 teaspoon
Roasted cumin powder — 1/2 teaspoon
Green cardamom powder — 1/2 teaspoon
Salt to taste
Asafoetida — a pinch
Clove powder — a pinch
Prick peeled potatoes with a fork and soak in salty water for 15-20 minutes. Drain.
Heat mustard oil in a non-stick pan till smoking point. Take pan off heat.
Grind Kashmiri chillies with a little water till a smooth paste is formed.
Heat sufficient oil in a non-stick kadai. Add potatoes one-by-one and fry on medium heat till evenly golden brown.
Take yogurt in a bowl. Add fennel powder, ginger powder, roasted cumin powder, green cardamom powder, salt and red chilli paste. Mix well.
Heat mustard oil again. Add asafoetida, clove powder, ¼ cup water and yogurt mixture. Mix well.
Check if the potatoes are cooked from inside by cutting into two.
Drain fried potatoes from oil and put in yogurt mixture. Allow potatoes to cook in the gravy for 10-15 minutes.