Kashmiri Dmm Aaloo / Chef Zakir

Ingredients

Baby Potatoes boiled ½ kg
Ghee 3 – 4 tbsp
Fennel seeds 1 tsp
Cumin powder ½ tsp
Coriander powder 1 tsp
Turmeric ½ tsp
Salt to taste
Black pepper powder ½ tsp
Ginger paste1 tsp
Yogurt 125 gm
All spice powder '½ tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 2 – 3

Method

Boil ½ kg potatoes and prick using toothpick.Heat 3 – 4 tbsp ghee in a wok, add in boiled potatoes and shallow fry till golden brown.Now remove the potatoes and keep aside.Add 1 tsp fennel seeds, ½ tsp ground cumin seeds, 1 tsp coriander powder, ½ tsp black pepper powder, ½ tsp turmericand 1 tsp ginger garlic paste. Mix well and fry for 1 – 2 minutes.Now add 125 gm yogurt, salt to taste and fried potatoes. Mix well and simmeron low flame for 2 – 3 minutes.Dish it out, sprinkle with ½ tsp all spice powder, 2 – 3 chopped green chilies and2 tbsp chopped coriander leaves. Serve hot.

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