A beautiful dish from one of the most beautiful places J&K. Potatoes cooked in curd & chilli flavoured with dried ginger and fennel.
Prep: 30 mins
Yields: 6 Servings
- Baby Potatoes(peeled) – 2 cups
- Mustard oil – 4 tbsp
- Fennel Seed Powder (saunf) – 1 tbsp
- Black cardamom – 2nos
- Caraway seeds(shahi jeera) – 1 ½tsp
- Mustard oil – for frying
- Curd – 1 ½cup
- Dry Ginger Powder (saunth) – ½tbsp
- Cinnamon – 1 small stick
- Asafoetida (hing) – 1 tsp
- Salt – to taste
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.
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.
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.
The final consistency should be thick curry sticking to the potatoes. Serve hot with some Indian breads.