'Dum aloo kashmiri is a popular Kashmiri sabzi, which has a perfect blend of spices working together in a medley ,making it a must-try dish! DUM ALOO KASHMIRI Ingredients 18-20 baby potatoes (aloo), peeled Oil for deep-frying 2 cups yogurt ½ teaspoon fennel seed (saunf) powder ¼ teaspoon green cardamom powder 1 teaspoon dried ginger powder (soonth) 2 tablespoons Kashmiri red chilli paste Salt to taste 2 tablespoons mustard oil ¼ teaspoon clove powder ¼ teaspoon asafoetida (hing) A pinch of roasted cumin powder + for sprinkling A pinch of garam masala powder + for sprinkling Fresh coriander sprig for garnishing Method 1. Heat sufficient oil in a kadai. 2. Prick the baby potatoes using a fork and put in a bowl of water. 3. Take yogurt in a bowl. Add fennel seed powder, cardamom powder, dried ginger powder and Kashmiri red chilli paste and mix well. Add salt and mix well. 4. Add salt and set aside for 15 minutes. Drain and-pat dry the baby potatoes in a muslin cloth. 5. Put the baby potatoes in hot oil and deep-fry on low heat till golden brown and fully done. Drain on absorbent paper. 6. To prepare gravy, heat mustard oil in a deep non-stick pan. Add clove powder and asafoetida and sauté. Add 2-3 tablespoons water and yogurt mixture, mix and cook till the oil separates. 7. Add fried baby potatoes in the gravy, mix, reduce heat and cook till the oil separated and mixture thickens. Switch off heat, add a pinch cumin powder and a pinch garam masala powder and mix well. 8. Sprinkle some cumin powder and garam masala powder and serve hot garnished with a coriander sprig. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor'
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