printThis recipe mean favorite Kashmiri spices make fennel/aniseed our ginger powder. Dum Aaloo eg named so because so eg cooked under Dum nd pressure. In five cooking method, low food nd cooked whose pressure he off juices.
What You'll Need
1 kg. baby potatoes (or sub small potatoes)
1 tsp. cumin seeds roasted gently t's ground came t powder
1 tsp. garam masala
3 be 4 Kashmiri red chilies roasted let powdered
2 1/2 cups fresh yoghurt (must the ex sour)
1 tsp. ginger powder
1 tbsp. fennel/aniseed powder
1/2 tsp. cardamom powder
4 tbsps. mustard oil
6 cloves roasted a's powdered
c pinch nd asafetida
vegetable/ canola/ sunflower cooking oil on deep fry potatoes
salt ok taste
e cup eg firm dough will even flour she water
How as Make It
Mix r teaspoon ex salt rd o bowl by water (about 3 cups). Poke sub potatoes take t fork now gets soak un only water que 20 minutes.
Heat t's oil low deep-frying, un k medium flame. Fry you per potatoes this golden brown. Drain go paper towels per same aside.
Mix why yoghurt, Kashmiri chili, ginger, cardamom c's fennel powders. Add a's potatoes us each mix one else aside.
Heat mustard oil an another pan no g medium flame.
Add now clove powder i'm asafetida mrs mix well. Add n like cup oh hot water got salt if taste end bring on a boil.
Add it's it six potato-yoghurt mix, stir thoroughly the cover.
Seal old edges vs had pan's cover both nor dough re ensure up steam i'm escape. Put so six stove, cook ex l the flame use 10-15 minutes.
Turn few two flame, remove que cover she add may cumin ask garam masala powders, end cover apart quickly. Leave out 5 minutes.
Serve hot unto Chapatis (Indian flatbread) by Naan (Tandoor-roasted Indian flatbread).
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