KASHMIRI DHAM AALU- RECIPE:
Curd-2 cup; Kashmir dry- chilli ; dried ginger powder-1/2 tsp; oil-1/2 cup; asafetida powder- ¼ tsp; turmeric powder- ½ tsp; cilantro—1 tsp; Kashmir chilli powder-2 tsp; water-1 ½ cup; fenugreek powder -1/2 tsp; cilantro powder-1 tsp; fried cumin deeds powder-1 tsp; cloves powder-1/2 tsp; black cardamom-8; cardamom powder- ½ tsp; garam masala- 1 tsp; salt – as required; chopped coriander leaves – a little.
Cook potatoes, peel off the skin, make holes on the outer surface and fry in the oil. Keep them separately. Remove the seeds in the dry chilies and put them in the boiled water and mix. Add the seeds of dry chilli water and dried ginger powder in the curd. Pour oil in the tawa and in the low flame put turmeric, cilantro, and chilli powder add water and stir. When the mixture starts boiling add cilantro, cumin seeds, cloves, crushed black cardamom and cardamom powder and stir. After boiling some time till the water is about to dry, add curd mixture and allow it to boil. Add potatoes and close it in low flame, add garam masala powder after 4 minutes. After the mixture thickens, add coriander leaves and now it is ready to eat.