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Kashmiri Dum Aloo (Kashmiri Spiced Potatoes)

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CATEGORY CUISINE TAG YIELD
Kashmiri New, The spice t 1 servings

INGREDIENTS

700 g Small new potatoes; boiled and peeled
4 tb Mustard oil
1/2 ts Chilli powder; up to 1, up to
2 Brown cardamom pods; bruised
4 Green cardamom pods; bruised
1/2 ts Dry ground ginger
2 ts Ground coriander
1 ts Salt or to taste
150 g Natural yoghurt; beaten

INSTRUCTIONS

In a medium sized saucepan, heat the oil until smoking point and fry the
potatoes in two batches, until they are well browned. Take the pan off the
heat and drain on absorbent paper. Using a toothpick, prick the potatoes
all over to allow flavours to penetrate.
Place the pan back over a low heat and add the chilli powder followed by
2tbsp water. Cook for 1 minute and add the remaining spices. Cook for a
further minute.
Add the browned potatoes, salt and yoghurt. Cover the pan tightly and
reduce the heat to low. Cook until the sauce thickens and coats the
potatoes (5-6 minutes). Remove from the heat and serve with naan or
chapatties.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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