This is a very popular signature dish of Kashmir, where potatoes are simmered in a yoghurt based gravy and cooked with an array of beautiful spices. Please note - there is no use of onion and garlic in this recipe. The dominant spices in this cuisine are the use of sonth (dry ginger powder), fennel powder, asafoetida and Kashmiri red chili powder. It can be had either with rice or any Indian bread.
- 8-10 baby potatoes, boiled, peeled & pricked all over
- 3-4 tbsp. mustard oil
- 1 dry red chili, broken into half
- 2-3 green cardamoms
- 5-6 cloves
- 1/4 tsp. asafoetida (hing)
- 1 cup yoghurt, beaten
- 1 tsp. sonth (dry ginger powder)
- 1 tsp. red chili powder
- 1 tsp. roasted fennel powder
- 1 tsp. roasted cumin powder
- salt to taste
- 1/2 tsp. garam masala powder
- coriander leaves to garnish
Heat oil in a pan and shallow fry the potatoes till light golden in colour. Drain and keep aside.
Add the fennel powder, sonth powder, red chili powder, cumin powder and salt to the yoghurt. Mix well keep aside.
Temper the same oil with red chili, cardamom and cloves. After a few seconds add the asafoetida. Take off the flame and add the yoghurt mix.
Drop in the fried potatoes and cook, covered on a low flame for 8-10 minutes. When done, sprinkle the garam masala powder. Serve, garnished with coriander leaves.
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