Kashmiri Dum Aloo

In a pan dry roast dried red chillies jeera badi elaichi black peppercorns and cloves on low heat

Roast them until they become light brown and crispy switch off the gas and let them cool down

Then grind them in a mixer grinder into a powder To this add half of heeng red chilli dhaniya and haldi powder and grind again Take it out in a bowl and add mustard oil and mix nicely

Var masala is ready

Now prick each piece of potato with a fork so that it cooks evenly and all the masala goes inside nicely

Again wash them nicely and pat dry in a piece of cloth

Heat mustard oil in a kadai until the smoking point then make the flame low

Now add the potatoes and fry them by turning them at regular intervals until it becomes light brown

Then take them out in a bowl

Now in a small bowl put 1tbsp of red chilli powder 2 tbsp of var masala remaining heeng and 1/2 cup of water and mix them well In the same oil add cinnamon sticks and bay leaves

Then add this mixture and mix well

Now add the well blended curd and cook by stirring continuously until one boil comes

Then add tomato puree and cook on low heat until the moisture evaporates Then add the potatoes salt and1cup of water and mix them well Cover and cook on low heat for 15 minutes Then uncover it and add ginger powder and fennel powder mix them nicely It is ready to serve Take out the ready Kashmiri Dum Aloo in a serving bowl and garnish with chopped coriander leaves