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.
6Red Chilliessoak in warm water and grind them to a paste kashmiri
2cupYogurt
1/4clovesPowder .. 1/4 Tsppowder
2Saunfaniseed powder tsps
1tspGinger Powderdry saunth
1/2tspcardamom powder
1tspRoasted Cumin Powder
1/4tspred chili powderor more if you like it spicy
1pinchAsafoetidagenerous
1/2tspSaltcheck and add more if needed, or as per taste
1cupOiluse mustard oil or desi ghee as needed fry and cook
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