Kashmiri Dum Aloo is a popular side dish that is spicy and vibrant in colour. Baby potatoes are fried and cooked in a spicy curd based curry.
Wash the potatoes, rub them well. Put fresh water and cook them for one whistle in a pressure cooker.
Soak the red chilly in hot water. After some time, make a paste of it.
Roast the spices in a low flame. When cool, grind them to a powder.
Peel the skin of the potatoes, fry them in oil and poke them with a fork.
Whisk the curds, mix the spice mix and red chilly paste into it.
Take oil in a pan, (mustard oil preferably), once it is heated, add the turmeric powder, chilly powder, asafoetida and ginger powder. Saute it, then add the curd mix to it. Mix it well, add salt and water to it.
Put the fried potatoes into it. Let cook on a low flame for ten to fifteen minutes.
Garnish with fresh chopped coriander leaves.