Kashmiri Dum Aloo with green peas

Quarter the potatoes or use whole baby potatoes.Boil or steam them.Care should be taken not to overcook them.Peel off skin,smear salt and haldi and fry in hot oil.

Sprinkle hing and add 1chopped tomato.Sprinkle little salt and sugar to make the tomato soft and enhance the rich colour of this recipe.Now add the ginger paste,curd,tomato puree,fresh cream,haldi, kashmiri red chilli powder,fennel powder and aloodum masala.Add salt and sugar to taste and fry the masala.

Add the fried potatoes and toss in masala.Add a cup of water and boil till done.Garnish with fresh cream,chopped coriander and slit green chillies.Serve with hing or peas kachori or paratha.