Kashmiri Aloo

Ingredients
 Potatoes (cut into thick slices) -4 numbers (medium)

Water -4 cups

Salt -1 teaspoon 

Lemon juice – 1 tablespoon 

Crushed pepper -½ teaspoon

Kashmeeri chilly powder -1½ teaspoon 

Crushed fennel seeds – 2 teaspoons 

Salt -1 teaspoon 

Lemon juice -1 tablespoon

Butter -4 tablespoons  

Ginger -1 tablespoon 

Cardamom powder -½ teaspoon (green) 

Chopped coriander leaves –as much as required

Method

Boil sliced potatoes for 5 minutes in 4 cups of water with 1 teaspoon salt, 1 teaspoon kashmeeri chilly powder and 1 tablespoon lemon juice added to it.

Cool the sliced potatoes and saute on a big pan with 2 tablespoons of butter till it turns golden colour.
Heat 2 tablespoons butter, add crushed pepper, ginger juliennes, and cook till ginger turns a little crisp. Add fennel seeds, ½ teaspoon degi mirch and cook for around ½ minute.
Add 4 tablespoons water, and when the water comes to boil, add potatoes. (The water will help to uniformly coat the spices on the potatoes). Add salt to taste. Cook for about a minute till dry.

Sprinkle coconut, ½ teaspoon green cardamom powder and few coriander sprigs, and  serve it.
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