Kashmiri Dum Aaloo (Kashmiri Potato Curry)

• potatoes medium size 1 kg
• oil for frying as desired
• oil for cooking 1 cup
• onion chopped 2
• tomatoes chopped 3
• 1 cup yoghurt
• ginger crushed 1 teaspoon
• garlic crushed 1 teaspoon
• coriander leaves Fresh, for garnish
• salt to taste
• 1 teaspoon chilli powder
• 1 teaspoon caraway powder
• 1 teaspoon Garam Masala
• haldi powder 1 teaspoon
• 2 teaspoons coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon fennel powder
• 1 teaspoon besan

1. Peel potatoes and prick with the help of a fork or a bamboo skewer and keep in salt water for 20-30 minutes. Drain and dry.
2. Heat oil in a Karahi/pan add potatoes and deep fry till golden. Remove from oil and keep aside.
3. Now in another pan heat 1 cup oil, add onion and fry till light brown.
4. Add ginger, garlic, tomatoes and spices (dissolve roasted besan in little water before adding to avoaid lumps) and fry for 5-6 minutes then add yoghurt and fry again till oil separates oil. Add 1 glass water and cook , after one boil add golden fried potatoes and cook till potatoes are tender (20-30 minutes) on medium heat.

potatoes, oil, oil, onion, tomatoes, yoghurt, ginger, garlic, coriander leaves, salt, chilli powder, caraway powder, garam masala, haldi powder, coriander powder, cumin powder, fennel powder, besan

Taken from www.yummly.com/recipe/Kashmiri-Dum-Aaloo-_Kashmiri-Potato-Curry_-1662546 (may not work)