Kashmiri Alu Dum

Ingredients:

• Even sized medium potatoes
• Cooking oil
• degi / kashmiri mirch powder
• haldi
• curd
• 2tspns saunf (roasted and powdered)
• 1 tspns jeera (roasted and powdered)
• 1/2 tspn saunth powder
• little garam masala
• salt to taste
  

Method:
Boil potatoes. Peel and prick them all over. Deep fry on slow fire till evenly browned. Remove and put them in water. This makes them spongy.
Heat oil. Turn off fire and quickly add degi / kashmiri chillies powder and haldi (taking care not to burn it)and immediately add water in which potatoes were soaked. When water boils, whip up the curd well and add to water, stirring at the same time to form grains. Add potatoes and cook till water becomes nearly half. Sprinkle saunf, jeera, saunth and garam masala powders. Add salt to taste. Mix well. Thickish gravy should remain.Serve with paratha, puri or nan.