The Story
A classic Kashmiri delicacy featuring golden-fried baby potatoes cooked in a velvety yogurt gravy infused with dry ginger and fennel powders.
How to Prepare
1
Wash, boil, and peel the baby potatoes. Prick them with a fork.
2
Deep fry the potatoes until they are golden brown and crispy.
3
In a bowl, mix the whisked curd with chili powder, turmeric, fennel, and ginger powder.
4
Heat 2 tbsp oil in a pan. Sauté ginger-garlic paste.
5
Lower the flame and add the curd mixture. Stir continuously to prevent curdling.
6
Cook until oil separates from the masala.
7
Add Fried potatoes and 1 cup of water. Cover and simmer for 10-12 mins.
8
Garnish and serve hot with naan or rice.