KASHMIRI DUM AALOO (REAL KASHMIRI DISH)

INGREDIENTS:

1. BABY POTATOES
5OO GRAMS 
2. SHAHI ZEERA 1 TSP (BLACK CUMIN SEEDS)
3. GINGER 1 TBSP GRATED
4. KASHMIRI LAL MIRCH POWDER  2 TSP (KASHMIRI RED CHILLI POWDER)
5. CURD 3 TBSPS FULL
6. SONTH POWDER  1 TSP (DRIED GINGER POWDER)
7. HING 1/4 TSP (ASAFOETIDA)
8. SAUF POWDER 1 TSP (FENNEL SEEDS POWDER)
9. LAUNG POWDER 1/2 TSP (CLOVES POWDER)
10. CHOTI ELAICHI POWDER 1/2 TSP (GREEN CARDAMOM POWDER)
11. GARAM MASALA POWDER 1 TSP 
12. SALT AS PER TASTE
13. MUSTARD OIL
3 TBSPS FOR COOKING & FOR DEEP FRYING EXTRA OIL

METHOD:

1.  PEEL ,WASH & PIERCE POTATOES, NOW  DEEP FRY THEM & KEEP ASIDE
2. HEAT OIL IN A PAN,ADD ZEERA WHEN CRACKLES ,ADD GRATED GINGER SAUTE
3. ADD RED CHILLI POWDER,HING SAUTE & ADD 1 TBSP WATER
4. ADD SAUF POWDER,LAUNG POWDER,CARDAMOM POWDER, GARAM MASALA, SALT ,SONTH POWDER MIX WELL
5. ADD WATER IF MASALA IS DRYING ,NOW WHISK CURD AND ADD IN PAN 
6. STIR WELL ,NOW ADD PIERCED POTATOES AND COOK ON LOW FLAMES FOR 10 MINUTES
7. SWITCH OFF STOVE & LEAVE THIS FOR 15 MINUTES ,LET POTATOES SUCK GRAVY WELL
8. NOW REHEAT ONCE & SERVE HOT WITH ROTI/PARATHA
9. ENJOY..........GOD BLESS