KASHMIRI DUM ALOO

Ingredients
10 Small Potatoes
2 cups Curd
3 tbsp Saunf Pwdr
2 tbsp Ginger Garlic Paste
1 tbsp Kasuri Methi Pwdr
4 tsp Red Chilli Pwdr
2 tsp Dry Ginger Pwdr
1-2 Dalchini sticks
1-2 Badi Elaichi
4-5 Cloves
1 tsp Jeera
1 tsp Mustard
Salt
Oil for deep frying
Coriander for garnishing

Directions
1. Peel potatoes, prick with fork and soak them for an hour. Later
deep fry the potatoes till light brown
2. Add half the masala in the curd, stir it well and then add the
fried potatoes
3. Heat 2-3 tbsp of oil in kadhai, add mustard, jeera and the CURRY
remaining masala. Immediately add the curd mixture.
4. Bring it to boil and then keep it on low till it leaves oil.
5. Once done garnish it with coriander leaves.

RECIPES
KASHMIRI DUM ALOO

Ingredients
10 Small Potatoes
2 cups Curd
3 tbsp Saunf Pwdr
2 tbsp Ginger Garlic Paste
1 tbsp Kasuri Methi Pwdr
4 tsp Red Chilli Pwdr
2 tsp Dry Ginger Pwdr
1-2 Dalchini sticks
1-2 Badi Elaichi
4-5 Cloves
1 tsp Jeera
1 tsp Mustard
Salt
Oil for deep frying
Coriander for garnishing

Directions
1. Peel potatoes, prick with fork and soak them for an hour. Later
deep fry the potatoes till light brown
2. Add half the masala in the curd, stir it well and then add the CURRY
fried potatoes
3. Heat 2-3 tbsp of oil in kadhai, add mustard, jeera and the
remaining masala. Immediately add the curd mixture.
4. Bring it to boil and then keep it on low till it leaves oil.
5. Once done garnish it with coriander leaves.