This is a very scrumptious dish. It is not just a trade mark dish of Kashmir, but is equally celebrated in Pakistan and India. The potatoes feel tender, soft and very tasty.
- Bay leaf,
- Coriander seeds,
- cumin seeds,
- garam masala,
- Poppy seed,
Peel off potatoes and make holes with help of a fork. Soak these pricked in salt water for two hours. Take out potatoes, dry with a help of clean cloth cut into pieces or keep it as they are and deep fry them till they are golden brown.
Take a flame proof pan; heat the oil in it along with all spices and onions. Make the paste of all spices for paste and stir into onions. Cook for about 10 minutes and add curd, tomato puree and salt. Add potatoes and hot water and stir at low heat for five minutes. Sprinkle and garam masala and pepper on potatoes and keep them on very dim flame for a few minutes.