KASHMIRI DUM ALOO
baby potatoes – 500 gm
curd – 500 gm
mustard oil – 2 tbsp
mustard oil – for deep frying
salt – to taste
fennel seed powder – 3 tsp
dry ginger powder – 1 tsp
kashmiri chilly powder – 3 tsp
turmeric powder – 1/4 tsp
coriander powder – 2 tsp
hing – 1 tsp
ghee – 1/2 tbsp
coriander leaves for garnish
bay leaf – 2 ps
black cardamom – 1 ps
shahi jeera – 1 tsp