Another gem of a recipe from KASHMIRI COOKING by K.P Dar . I think I maybe addicted to Kashmiri food now , thanks to all the gems Monica Gupta has been sharing over the years !
1 Kg Potatoes - Medium Sized.
250 Grams Mustard Oil ( Can use white Oil, but MO preferred ).
150 Grams Ghee.
Salt To Taste.
A pinch of Hing.
4 Pieces Laung.
1 Teaspoon Jeera.
2 Green Chilies Minced ( Adjust ).
1 Teaspoon Kashmiri Red Chili Powder.
2 Teaspoons Dgania Powder.
1" Crushed Ginger.
1 Teaspoon Sonth Powder.
1 Teaspoon Sugar.
1 Heaped Teaspoon Garam Masala.
125 Grams Whipped Curd.
Dhania Greens For Garnish.
Boil potatoes till just about done , keep a little under cooked .Cool and peel.Heat mustard oil , lightly and evenly fry potatoes till evenly lightly brown. Remove potatoes and set aside .
In another wok heat ghee , add lung , chilies , jeera and hing , stir and then add potatoes and after a minute add salt , chilli powder.Stir another minute , now add 2 cups water.
Bring to boil , add ginger south and sugar and simmer for 1-2 minutes . Now add in whisked curd and garam masala . Cook covered on low till all the water evaporates and ghee appears on the surface .Garnish with dhania greens and serve . Drooliciously delicious !