Indian Dum Aloo Shalimar

Dum Aloo Shalimar
• 1 green chilli, deseeded and chopped fine
• 550 grams baby potatoes, boiled
• 125 ml curd
• 2 tablespoons ghee
• 10 grams coriander leaves chopped fine
• 1 tablespoons
• ¼ tablespoons garam masala powder
• Salt to taste
Masala Mixing:
• ½ tablespoons cumin powder
• 1 tablespoon coriander powder
• ¼ tablespoon black pepper powder
• ½ tablespoon rurmeric powder
• ½ tablespoons ginger powder
How To Cook • Peel the potatoes and prick them all over with a toothpick. Melt the ghee over medium heat in a pan and fry the potatoes till the outer layer turns brown, turning them over frequently. Remove and set aside.
• Remove the pan from the fire and add the fennel seeds followed by the masala mix. Lower the heat and place the pan back on the flame, fry for a minute.
• Next add curd and salt and mix well.
• Next add the fried potatoes. Cover the pan and simmer for 10-12 minutes.
• Next add garam masala powder and remove the pan from heat.
• Stir in the coriander leaves and the chopped green chillies.
• Server hot with chapaties.