Kashmiri Dum Aloo-Sarab Kapoor

Kashmiri Dum Aloo

1 kg Potatoes
1 ½ cups Yoghurt- medium
¼ tsp Asafetida
1tsp Cumin seeds
1’’ Cinnamon
3 Green Cardamoms- crushed
3 Cloves
2 Bay leaves
1 tsp Fennel powder
¼ tsp Dry Ginger powder
1 tsp Kashmiri Chili powder
2 tbsp oil & oil for frying
Coriander leaves to garnish

Boil and peel potatoes. Slightly prick them and deep fry to a golden brown color.

Heat oil and add asafetida and all the whole masalas.
Fry for a minute and add yoghurt.

Add ginger, aniseed powder, salt, red chili powder, and potatoes.

Pour 3 ¼ cups of water and cover and cook for 10 minutes.
Place potatoes on a serving platter and garnish with chopped coriander leaves.