Kashmiri Aloo in a Curd Gravy
Pre-Preparation: 10 Minutes
Preparation Time: 15 Minutes
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.
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.