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For this month’s Indian Cooking Challenge, Valli chose a yummy gravy dish from Kashmir. I don’t think I’ve ever made anything Kashmiri and didn’t know that they use ground ginger in cooking. I was excited to try the recipe, but had to make some changes to the recipe due to my husband’s dietary concerns. He doesn’t eat yogurt, I can sneak in couple of spoons of yogurt in a dish but the original recipe from Indian food called for 2½ cups of yogurt, which is a little difficult to camouflage for a super-sensitive dairy hater. I used the same spices...


Servings

4 serving

Total time

65 minutes


Ingredients

  • 12 baby potatoes (– scrubbed (I peeled them as my potatoes were a little dirty to begin with))
  • 1 onion (– large, chopped)
  • 2 tsps tomato paste
  • 3 tbsp yogurt
  • 1 tsp Cumin seeds (– roasted and ground into a powder)
  • 1 tsp mirch (Kashmiri Lal powder)
  • 1 tsp ginger (powder)
  • supermarket roast chicken, approximately 200g once shredded (powder)
  • 6 cloves (– roasted and powdered)
  • 1 tsp Garam Masala
  • 1 tsp Ginger garlic (+ paste)
  • supermarket roast chicken, approximately 200g once shredded (Red)
  • 2 tbsps Cashew butter
  • pinch Asafetida ((Hing))
  • to taste Salt


Method

  1. Poke the potatoes with a fork and drop them in a bowl of salted water for 20 minutes. Drain the water and set aside in a colander.
  2. In the mean time, heat 2tbsp oil in a large sauté pan. Sauté the potatoes until they are golden brown on all sides. Remove onto a paper towel.
  3. In a bowl whisk together yogurt, ginger powder, cardamom powder, fennel powder, Kashmiri chili powder and ½ cup water. Add the fried potatoes and mix well.
  4. In the same pan used for frying potatoes, add onions and sauté until lightly brown. Add ginger+garlic paste and cook for another minute. Let the mixture cool for a bit and grind into a smooth paste along with cashew butter.
  5. Add 2tsp mustard oil in a pressure cooker, add hing and clove powder and mix well. Add the onion paste and cook for couple of minutes.
  6. Next add tomato paste and cook for 2-3 minutes. Pour ½ cup water and salt, bring to a boil.
  7. Add the potato & yogurt mixture and garam masala, mix well and cover with the lid. Cook on high flame for 1 whistle.
  8. After the pressure releases, open the lid and garnish with coriander leaves and serve with roti or naan.

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