Let’s take a look at this Kashmiri preparation of baby potatoes.
Main Ingredients
10 baby potatoes
1 chopped tomato
4tbs Curd
1 tsp Kashmiri chilli powder
10 Cashew Nuts
20 Raisins
1/2 tsp sugar
3 tbsp oil
Additional oil for deep frying
2 tbsp chopped coriander leaves for garnishing
Ingredients for Kashmiri Paste
Grind and make paste of the following:
1 stick cinnamon
seeds of 2 cardamoms
3 cloves
6 black peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp poppy seeds
one small piece of ginger
4 cloves of garlic
1/2 tsp Kashmiri chilli powder
Preparation
Cook the potatoes half and then deep fry them in oil until golden brown. Remove oil and keep them aside. Heat 3 tablespoons of oil and fry the paste for 1 to 2 minutes. Add tomato, curd, chilli powder and fry for 5 minutes in low flame. Add the cashew nuts and raisins and fry for 2 minutes more. Add the potatoes with 100ml water and cook for 10 minutes. Add sugar and salt. Sprinkle coriander leaves on top and serve hot with chapathis.