Kashmiri Dum Aloo

Ingredients :

1. Baby  Potato -  400 gm

2. Mustard   Oil  As  Required

3. Salt  To  Taste

4. Turmeric Powder - 1/2 Tea Spoon

5. Sugar - 1 Tea Spoon ( optional )

6. Ginger paste - 1 Table spoon

7. Onion Paste - 2 Table Spoon

8. Tomato Puree - 1/2 Cup

9. Cumin Powder - 1 Table Spoon

10. Fennel  Paste - 1 Table Spoon

11. Asafoetida  - A Pinch

12. Whisked Curd - 1 cup

13. Kashmiri Dry Red  Chili Paste ( For Color ) - 2 Table Spoon

14. Dry Whole Red Chili Paste - 1 Table Spoon

15. Garam Masala Powder - 1 Tea Spoon

Methods :

1. Step - 1 , Take a pressure cooker . Then add potato and salt 1/3 tea spoon . Mix Well . Close the lid . Pressure cook for  1 - 2 whistles  or until potato  are soft and tender . Keep aside for 15 minutes . Allow  it to cool . After 15 minutes , when all the pressure will  be released , open cooker cover . Transfer to a saucepan .  Peel  the  boiled  potato  from  the skin . Then  potato  prick  them   with fork  and  keep aside .

2. Step - 2 , Take a wok .Now add oil . When oil hot and smoking . Then add  pinch of  asafoetida  , saute for few seconds . Now add boiled potato ,  salt to taste and sugar . Mix well . saute for 3 - 4 minutes . Then add turmeric powder . Mix well . Saute for  few minutes . Next add  kashmiri  dry red chili paste , dry red chili paste , cumin paste , coriander paste , ginger paste ,  tomato puree ,  onion paste , add whisked  curd add fennel paste . Mix well . Saute  for all spices till  oil separates . Then  add   2 cup water . Mix well . Simmer for  5 minutes .

3. Step - 3 , After 5 minutes , open the cover . When  potatoes are tender .   Gravy is thicken .  Next add garam  masala powder .  Mix  well . Cook  for 2 - 3 minutes . Then switch off the flame . Transfer to a serving Plate .

4. serve hot .