Kashmiri Dum Aloo

Method

1. Grind coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds & green cardamom into fine powder.
2. Keep aside.
3. Peel off the potatoes and prick them.
4. Heat oil in a pressure pan.
5. Fry the potatoes in oil over medium heat till brown.
6. Set aside.
7. Add bay leaves, Ferns’ Kashmiri paste, ginger-garlic paste, and grated onion to the remaining oil.
8. Fry till reddish brown and the mixture separates from the oil.
9. Add the spice powder and heat for 2-3 minutes.
10. Add salt.
11. Fry for 1 minute.
12. Add milk and yogurt stirring continuously.
13. Add some water if the gravy is thick.
14. Add pricked fried potatoes to the gravy and pressure cook.
15. Switch off the gas after 4-5 minutes (before the first whistle).