Small Potatoes-10-12 (small size, snake)

Curd – 1 cup (swept)

Oil – to fry and cook

Asafoetida – 1 pinch

Cumin – 1/2 teaspoon

Ginger Powder (Sains) – 1 teaspoon

Red chili powder – 1 tsp (Kashmiri red chili powder color)

Fennel powder – 1 tbsp

Garam Masala – 1/2 teaspoon

salt to taste

Water – 1 cup

1. First wash and peel the small potatoes. Then make these potatoes lightly pierced from all sides, so that the spices can go inside.

2. Now heat the oil in the pan and deep fry the potatoes till they turn golden. Remove the fryed potatoes in a plate and keep it aside.

3. Now heat a little oil in a pan. Add asafetida and cumin seeds to it. As soon as the cumin seeds start crackling, add ginger powder and Kashmiri red chili powder to it.

4. After this, add the watched curd slowly and keep stirring continuously so that the curd does not burst. Now add fennel powder, salt and garam masala to it. Mix well and cook for 2-3 minutes.

5. Now add fried potatoes to this gravy and mix slowly. Add 1 cup of water and cover it on low flame for 10-15 minutes so that the spices enter the potatoes well.

You can serve Kashmiri Dum Aloo with hot parathas, naan, roti or cumin rice. It tastes best with all types of food. If you are crazy about potato, then try this dish once, then you will feel like making it again and again.