Preparation
- 1
Boil baby potatoes until just tender and peel them.
- 2
Prick the potatoes lightly with a fork.
- 3
Shallow-fry them in mustard oil until golden.
- 4
Mix Kashmiri mirch powder with a little water to make a paste.
- 5
Add cumin and hing to the remaining oil.
- 6
Add chilli paste, fennel powder and ginger powder.
- 7
Lower the flame and add whisked curd gradually.
- 8
Add potatoes, salt and water.
- 9
Cover and cook for 12–15 minutes.
- 10
Finish with garam masala.
Best served with
Steamed rice, roti or Kashmiri pulao.
