Kashmiri Chicken
Kashmiri Chicken could be just the gluten free and ketogenic recipe you've been looking for. One
Kashmiri Dum Aloo
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 14 Points
Cuisine
- side dish
Ingredients
- 16 Baby potatoes- 18
- 1 teaspoon Cumin seeds-, roasted and ground into a powder
- 3/4 teaspoon Garam masala-
- 2 teaspoons Kashmiri red chilli powder-
- 1 cup Fresh yogurt- and ½
- 1/2 teaspoon Green cardamom powder-
- 1 teaspoon Ginger powder-
- 1 tablespoon Fennel powder-
- 3 tablespoons Mustard oil-
- 5 Cloves roasted and powdered-
- Asafoetida- a pinch
- Vegetable/canola/sunflower cooking oil- to deep fry potatoes
- Salt- to taste
- 1/2 cup Hot water-
Instructions
Wash the potatoes thoroughly and prick all over with a fork.
Keep the potatoes in salted warm water for 15 minutes, then drain and wipe dry.
Heat the oil in a pan and deep fry the potatoes until golden brown from outside.
Whisk the yogurt with kashmiri red chilli powder, fennel powder, ginger powder and cardamom powder.
Add the fried potatoes and let it sit for 15 minutes.
Now heat the mustard oil in a pan and add a pinch of asafoetida and the powdered cloves.
Let it splutter for a few seconds and then add the 1/2 cup of hot water and salt.
Add in the yogurt potato mixture and mix.
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