Kashmiri Aloo in a Curd Gravy
Kashmiri Aloo in a Curd Gravy
🧺 Ingredients
- Baby Potatoes500 Grams
- Curd1 Cup
- Oil to fry potatoes
- Hing Powder1 tspn
- Cumin Seeds1 Tbspn
- Kashmiri Red Chilly powder2 Tbspn
- Turmeric Powder1 tspn
- Ginger Powder1 tspn
- Cardamom & Long Powder1 tspn
- Coriander Powder1 tspn
- Salt to Taste
- Water(if needed)1/4 cup.
- Coriander Leaves to decorate.
- Fresh Creme to decorate.
👨🍳 Method — step by step
1
Par boil the baby potatoes(just for few minutes make sure they are not too much soft). Peel the skin off and fork them well.
2
Deep fry all the potatoes till golden brown.
3
In a pan, heat 2 Tbspn of oil.
4
Add Hing powder and cumin seeds to it. Let them simmer.
5
Add Turmeric powder, coriander powder.
6
Add whipped curd into it. Now add ginger powder, cardamom&Long powder, salt to taste and in the last Kashmiri Red Chilly powder. Let it cook for a while.
7
Add fried potatoes to it. Add water and Close the pan with lead. Cook for another 10 -15 minutes, till the gravy is reduced.
8
Take this potatoes with gravy in a serving bowl.
9
Top it with fresh coriander greens and fresh Creme.