Baby potatoes cooked in spicy creamy gravy. A popular recipe from the Indian cuisine which one must try !KASHMIRI DUM ALOOIngredients 18-20 baby potatoes (aloo), peeled 1 tablespoon Kashmiri red chilli paste Salt to taste Oil for deep-frying2 cups yogurt ½ teaspoon green cardamom powder1 teaspoon dried ginger powder1 teaspoon fennel (saunf) powder1½ tablespoons mustard oil ¼ teaspoon asafoetida (hing)1 teaspoon red chilli powder¼ teaspoon clove powder½ teaspoon garam masala powder½ teaspoon roasted cumin powderFresh coriander sprig for garnishing Method1. Pour some water in a bowl and add salt. 2. Prick each baby potato, put in salted water and soak for 10-15 minutes. Drain and pat-dry using an absorbent paper. 3. Heat sufficient oil in a kadai. Put the baby potatoes and deep-fry till golden brown and crisp. Drain on absorbent paper. 4. Mix together yogurt, Kashmiri red chilli paste, cardamom powder, dried ginger powder and fennel powder in a bowl. 5. Heat mustard oil in a deep non-stick pan. Add asafoetida, chilli powder and clove powder and sauté for 30 seconds. 6. Add ½ cup water and salt, mix and cook till the mixture boils. Add yogurt mixture, mix and cook till the mixture boils.7. Add fried baby potatoes, mix and cook till the mixture slightly thickens. Add garam masala powder and roasted cumin powder, mix and cook for 1-2 minutes.8. Serve hot garnished with coriander sprig. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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