Dum Aloo Kashmiri (Dry)

Ingredients:

• 300 grams small potato
• 4 tbsp. oil
• 1 medium size onion (finely chopped)
• 4 tbsp. tomato paste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/4 tsp. garam masala powder
• 2 tbsp. hang curd
• 1/4 tsp. gram flour (besan)
• 1/2 tsp. fennel seed (make paste)
• 2 green cardamoms (make paste)
• 1 tbsp. ginger paste
• Salt

For tempering:

• 2 cloves
• A pinch of asafoetida

Making Procedure:

Peel the potatoes, cut into halves, wash well and boil them. In the mean time make a *batter with hang curd, besan and 1 tbsp. water.

Heat oil in a pan and temper with cloves, asafoetida and a pinch of salt. Add chopped onion and fry it till light golden brown in color. Add red chili powder and the *batter; and fry till the oil separates.

Now add ginger, fennel and green cardamom paste. Stir well for a minute. Add
the potatoes and the tomato paste. stir occasionally and cook it for 4-5 minutes on low medium heat.

Then add cumin powder and stir for a minute. Add 50 ml water, mix well and cook till the oil separates.

Now add garam masala powder and coriander powder. Cook it for 2 minutes on low flame. Then remove from heat and place it in a serving bowl.

Serve with hot luchi or kachuri or radhaballavi or paratha.