Ingredients
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Baby Potatoes(peeled) - 2 cups
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Mustard oil - 4 tbsp
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Fennel Seed Powder (saunf) - 1 tbsp
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2nos Black cardamom
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Caraway seeds(shahi jeera) - 1 ½tsp
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Mustard oil - for frying
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1 ½cup Curd
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Dry Ginger Powder (saunth) - ½tbsp
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1 small stick Cinnamon
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1 tsp Heeng (asafoetida)
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to taste Salt
Directions
A beautiful dish from one of the most beautiful places J&K. Potatoes cooked in curd & chilli flavoured with dried ginger and fennel.
Steps
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1
Done
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Peel the potatoes. Using a fork prick them all over. Heat mustard oil and deep fry on slow heat till about half done. Remove and cool. Again using a fork prick them all over and put them back in hot oil. Cook till potatoes are completely done. Remove and keep aside. |
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2
Done
|
Separately whisk together curd, saunf powder, saunth powder, black cardamom, cinnamon, shahi jeera, hing and kashmiri chilli powder. In a vessel heat mustard oil and add the whisked curd. |
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3
Done
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Increase the heat and keep stirring till the curd gets a boil. Once it boils lower the heat and let it cook for 5 minutes. Now drop the potatoes with a dash of water and some salt. Cover and cook till oil floats on the surface. This should take about 15-20mins on low heat. Add more water if required. |
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4
Done
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The final consistency should be thick curry sticking to the potatoes. |
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5
Done
|
Serve hot with some Indian breads. |
