Kashmiri Potato curry is a very popular curry in India. It’s a delectable thick and rich curry.

Serves 4

Ingredients

2 pounds small potatoes

½ cup yogurt – sour

½ cup tomato puree

1 tsp red chilly powder

1 tsp turmeric powder

Salt to taste

5 cm ginger – finely chopped

3 to 4 garlic – finely chopped

1 tsp coriander powder

1 tsp cumin seed

5 cm cinnamon stick

3 cloves

2 bay leaves

Oil for frying

!/2 cup mix dry fruits ( for garnish)

Method

First, scrap and then boil the potatoes in salt water. Check often because they only need to be tender, unlike what is done with mashed potatoes. Take a dish and add yogurt, tomato, salt, turmeric powder, and red chilly powder. Mix and keep aside.

Make a paste with the ginger and garlic. Put the pan on the gas and then pour the oil in. When the oil is heated, fry the potatoes. Once you are done, remove all of the oil or if you’d like, leave 2 tbsp in. Add the cumin seed, bay leaves, and clove and wait 30 seconds. Add ginger, garlic paste and mix for 2 minutes at medium heat. Now add 2 cups water. Then, mix in the yogurt mixture along with the potato mixture and keep at medium heat for 5 to 10 minutes. Stir often, or else the gravy will turn into a curd.

Season with fresh coriander leaves, and dry fruits

it’s ready to go!