Kashmiri Anda Dum Aloo

Ingredients

• 4 boiled eggs, peeled
• 500 g baby potatoes, boiled and peeled
• 1 cup yogurt, whisked
• 1 onion, finely chopped
• 2 tbsp oil or ghee
• 1 tsp ginger paste
• 1 tsp fennel powder (saunf)
• 1 tsp dry ginger powder
• 1 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp salt
• 1 green chilli, slit
• Fresh coriander for garnish

Method

1. Lightly prick the boiled potatoes with a fork so the gravy soaks in.
2. Heat oil or ghee and fry the onion until light golden.
3. Add ginger paste, turmeric, chilli powder, fennel powder and dry ginger powder; cook for 1 minute.
4. Lower the heat and add the whisked yogurt slowly, stirring constantly.
5. Add the potatoes and 1 cup of water; simmer for 15 minutes.
6. Add the boiled eggs and green chilli; simmer for 5 more minutes.
7. Let the gravy thicken slightly and adjust salt.
8. Garnish with coriander and serve with boiled rice.