This belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices
Baby potatoes –
finely chopped –
Broken cashew nuts –
/badi elaichi –
Green elaichi –
cinnamon stick/dal chini –
whole jeera –
/haldi powder –
red chilli /lal mirch powder –
to taste –
Chopped coriander leaves for garnishing –
Rinse the baby potatoes and par boil in a pan for 15 minutes.
After it cools down peel off the skins and prick them with a fork so that they absorb the masalas.
Heat a little
in a frying pan and shallow fry till they are golden brown in colour.
In a pan dry roast the black
, cinnamon, bay leaf, elaichi, whole dhania, whole jeera, saunf and white til till fragrant.
Add the cashew nuts to the roasted ingredients and grind to a fine powder and keep aside.
In ½ cup dahi/yoghurt mix the haldi powder and red
in a kadai and fry the chopped
till light golden brown in colour
paste and fry for 2-3 minutes more.
Add the ground dry masalas, mix well and fry them for 3-4 minutes on a low flame.
Now add the yogurt mixture and
to taste and cover the kadai and cook on a low flame for 10-12 minutes till the
separates from the masala.
Add 1 cup
and fried potatoes and simmer covered for 4-5 minutes till the gravy thickens. Turn off the gas and sprinkle the
powder and cover the kadai for a few minutes.
Garnish with chopped coriander leaves and serve with rotis or naan.