Kashmiri Dum Aloo 

Preparation time : 30 minutes
Cook time : 30 minutes
Number of Servings : 4-5 persons

Ingredients :

Potatoes : 1  kg
Fennel seeds : 1 tsp
Cumin seeds : 1 1/2 tsp 
Cloves 
Pepper corns 
Cinnamon 
Mace 
Curd : 400 grams
Cardamom : 4 nos
Coriander seeds : 1 tbsp
Red Chilies 
Kashmiri Red chili powder : 1tsp 
Dry ginger powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Hing/ Asafoetida powder : 1 tsp
Kasuri Methi 
Oil : 3 tbsp
Salt : 1/2 tsp

METHOD :

1. Boil potatoes with some salt and peel the potatoes and prick it with a toothpick.

2. Take them in a bowl and add salt and red chili powder and rub it well.

3. Fry the potatoes till they turn into golden brown color, keep them aside.

4. Dry roast the whole spices.

5. Let the ingredients cool down and grind it to a fine powder.

6. De-seed red chilies and soak them in hot water.

7. Grind them to a fine paste.

8. Whisk curd along with the ground masala powder and dry ginger powder.

9. Heat some oil and add red chili powder, turmeric powder, and asafoetida and stir well.

10. Add the whisked curd mixture and bring it to a boil.

11. Add fried potatoes and close cook until potatoes are tender.

12. Finally, add kasuri methi and turn off the stove.

Serve it hot with roti, naan or rice