INGREDIENTS

  • potato 4-6
  • tomato 2
  • onion 1
  • oil to fry
  • ginger garlic paste 1tbs
  • cumin seed 1tbs
  • chili powder 1tbs
  • turmeric 1tbs250px-Kashmiri_Dum_Aaloo
  • garam masala 1tbs
  • coriander powder 1tbs
  • salt
  • coriander leaves
  • ginger strips

1.Peel, wash and prick potatoes all

over with the help of a fork. Keep

in salted water for fifteen minutes.

2.Heat sufficient oil in a kadai and

deep-fry the potatoes on medium

heat till golden brown. Drain and

place on an absorbent paper and

keep aside.

3.Heat mustard oil in a

pan to smoking point. Cool and

heat again. Add cumin seeds and

asafoetida and cook on medium

heat till the cumin seeds change

colour.

  1. Add onion and sauté for

three to four minutes or till the

onion turns light golden.

5.Add ginger-garlic paste and sauté

for a minute. Add a little water and

stir.

  1. Add tomatoes and sauté for a

minute. Add a little water and

cook till tomatoes turn pulpy.

7.Add red chili powder, cumin powder,

coriander powder, turmeric powder

salt and a little water and stir.

8.Add fried potatoes and mix well

and cook for two minutes. Add a

little water and salt. Mix well and

simmer for five minutes or till the

potatoes absorb the gravy.

9.Add garam masala powder and stir.

Remove from heat and serve hot

garnished with coriander leaves

and ginger strips.

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