Kashmiri Aloo in a Curd Gravy

Kashmiri Aloo in a Curd Gravy

Pre-Preparation: 10 Minutes

Preparation Time: 15 Minutes

Servings: 2

Ingredients

Baby Potatoes: 500 Grams

Curd: 1 Cup

Oil to fry potatoes

Hing Powder: 1 tspn

Cumin seeds: 1 Tbspn

Kashmiri Red Chilly powder: 2 Tbspn

Turmeric Powder: 1 tspn

Ginger Powder: 1 tspn

Cardamom & Long Powder: 1 tspn

Coriander Powder: 1 tspn

Salt to taste

Water(if needed): 1/4 cup.

Coriander Leaves to decorate.

Fresh Creme to decorate.

Method

Par boil the baby potatoes(just for few minutes make sure they are not too much soft). Peel the skin off and fork them well.

Deep fry all the potatoes till golden brown.

In a pan, heat 2 Tbspn of oil.

Add Hing powder and cumin seeds to it. Let them simmer.

Add Turmeric powder, coriander powder.

Add whipped curd into it. Now add ginger powder, cardamom&Long powder, salt to taste and in the last Kashmiri Red Chilly powder. Let it cook for a while.

Add fried potatoes to it. Add water and Close the pan with lead. Cook for another 10 -15 minutes, till the gravy is reduced. 

Take this potatoes with gravy in a serving bowl.

Top it with fresh coriander greens and  fresh Creme.

ENJOY !!!