Shahi Kashmiri Dum Aloo

Wash and boil all potatoes. Peel and prick all potatoes with a toothpick to ensure they get flavored from inside as well.

Heat oil in a pan and add cumin seeds, green chili, fennel powder, bay leaf, green cardamom, cloves powder, cashew powder, turmeric powder, coriander powder, red chili powder and garam masala powder and Kasuri fenugreek leaves and mix well.

Add chopped tomatoes and saute for two minutes and add salt. Now we add curd and continue stirring. When this gravy starts to boil add potatoes and saute for two minutes.

Mashed 2 or 3 potatoes with the ladle for thickening gravy. Now add 1 cup water and cover the pan with the lid and cook for 5 to 7 minutes till gravy thickens.

Now our shahi Kashmiri dum aloo is ready to serve.