Follow these steps for perfect results
Baby Potatoes
boiled and shallow fried
Water
for boiling
Salt
to taste
Sunflower Oil
Bay Leaf
Cloves
Cinnamon Stick
Cardamom Pods
Kashmiri Red Chilli Powder
mixed with 3 tbsp water
Fennel Seeds
powdered
Dry Ginger Powder
Black Cardamom
powdered
Cumin Seeds
Hung Curd (Greek Yogurt)
low fat, whisked smooth
Boil baby potatoes with skin in a pressure cooker for 3 whistles.
Release pressure naturally, drain water, and peel potatoes.
Heat 2 tablespoons of oil in a heavy-bottomed pan.
Roast the peeled potatoes in the oil until lightly brown; then set aside.
In the same pan, add 1 teaspoon of oil.
Fry bay leaf, cloves, cinnamon stick, and cardamom pods.
Add Kashmiri red chili powder mixed with water.
Add powdered fennel seeds and ginger powder; mix well.
Reduce heat to low.
Whisk hung curd until smooth.
Slowly add the roasted potatoes and curd mixture to the pan, ensuring the flame is low.
Simmer the potatoes in the curd gravy for 25 minutes.
Add cumin seeds and powdered black cardamom; mix well.
Serve hot with steamed rice, naan, or aamras.
Expert advice for the best results
Adjust the amount of red chili powder to control the spice level.
For a richer flavor, add a teaspoon of garam masala at the end.
Ensure the yogurt is whisked smoothly to prevent curdling.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance; flavor improves over time.
Serve in a bowl garnished with fresh coriander leaves and a swirl of cream.
Serve hot with rice, naan, or roti.
Its aromatic sweetness complements the spice.
A cooling yogurt drink is a classic pairing.
Discover the story behind this recipe
A staple dish in Kashmiri cuisine, often served during festive occasions.
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