KASHMIRI DUM ALOO RECEIPE BY CHEF RAGHU

Ingredients
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
½ tspn of cardamom powder
1 tspn of dry ginger powder
2 tbl spns of fennel powder
40ml mustard oil
pinch of clove powder
pinch of asafoetida
Salt to taste
½ tspn of roasted cumin powder
½ tspn of garam masala powder

Method:

1. Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a Kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried Kashmiri red chillies.
2. Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder and fennel powder.
3. Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a cup of water and salt and bring to a boil.
4. Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and rogan floats on top.
5. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.