Kashmiri Dum Allu

Ingredients;

Medium sized potato one kg
Curd one serving spoon
Chilly powder two spoons
Ginger powder half spoon
Fennel seed powder 3 Teaspoons
Cumin 1Tspoon
Asafetida two pinch
Salt
Oil

Method;
Boil potatoes, peel and pierce with toothpick all around it. Deep fry on medium heat in mustard oil. Heat oil in a kadai(wok) and keep it on low flame, put Asafetida, Cumin seeds, and stir, then put chilly powder, salt and curd. Stir well. Now add ginger powder and fennel powder and add two cups of water. Put potatoes n keep on high flame for 6-7 minutes, and then lower d flame n cover it for 8 mints. When the water is absorbed and oil is on surface put garam masala. Goes well with rice, puri, parantha or roti.