Kashmiri Dum Aloo

Baby Potatoes-250gm
Thick Curd-1/2cup
Saunf Powder-3tsp
Dried Ginger powder-1tsp
Garam masala-1/2tsp
Kashmiri red chilly powder-2tsp
Cloves-3
Oil-3tbs
Salt- to taste
Water-1cup
Cashew-2tbs


Procedure:


1. Grind cashew to a fine paste.
2. Boil water and add the baby potatoes. When cooked remove from water, peel and prick all sides with a tooth pick.
3. Deep fry the potatoes till dark brown in colour and keep aside.
4. In a pan heat 3tbs oil. Add cloves and fennel seeds. When splutters add the beaten curd. 
5. Add all the masala powders and cashew paste. Saute till oil is seperated.
6. Add the potatoes and water. when it starts boiling switch flame to low and cover the pan.
7. Cook till all the water evaporates.
8. Transfer to a serving dish .
9. Serve hot with rotis.