This is a traditional recipe from Kashmir, baby potatoes simmered with yogurt and spices. This curry tastes better when cooked with mustard oil or desi ghee (clarified butter) . It is a perfect party dish and can be served with rice or rotis.
Kashmiri red chillies ... 6-8soak in warm water and grind them to a paste
Yogurt ..... 2 cups
clovespowder .. 1/4 tsp
Aniseed / saunf powder .... 2 tsps
Dry ginger powder / saunth .. 1 tsp
Green cardamom powder .. 1/2 tsp'
Roasted cumin powder ..... 1 tsp
Red chilli powder .. 1/4 tsp or more if you like it spicy
Asafoetida .. a generous pinch
Salt . .. 1/2 tspcheck and add more if needed
Oil ... 1 cup as needed to fry and cook.use mustard oil or desi ghee
Instructions
Boil the potatoes until half done. Cool and peel them.
Heat oil in a pan and deep fry the potatoes until golden brown. If you are using a little bigger sized potatoes, prick them with a fork.
Mix the ground chilli paste , spice powders ( except asafoetida) and salt with the yogurt.
Heat a little oil in a pan and add asafoetida. When you get the aroma, add a cup of water, little salt and bring to a boil. Stir in the yogurt with spices and mix well.
Tip in the fried potatoes and simmer to cook until done.
Keyword aloo, potato recipe, side dish, vegetarian recipe