This is an authentic kashmiri dish,the traditional recipe involves deseeding,soaking and
pureeing of kashmir’s famous long red chilies.

Ingredients

1)Potatoes-1 lb
2)Yogurt-1 cup
3)Cloves-2 no
4)Shallots-6 no
5)Oil-1/2 cup
6)Black Cardamoms-2 no
7)Coriander powder-2 tsp
8)Fennel Powder-2 tsp
9)Cumin powder-1/2 tsp
10)Finely chopped ginger-1 tsp
11)Turmeric powder-1/4 tsp
12)Tomatoes-2(pureed)
13)Salt as required
14)Cinnamon stick-2
15)Green Cardamoms-4
16)Finely chopped Garlic cloves-3
17)Dried red chilies-2 or cayenne pepper powder/Red chili powder-2 tsp

How to Prepare

1)If you are using kashmiri chili,soak it in 2 cups of water for about 5 hours
  If using cayenne or red chili powder mix it with two cups of water.
2)Boil the potatoes with skin for about 8 minutes with salt, remove it from flame
   allow it to cool,peel off the skins.With a toothpick make holes in the half boiled
   potatoes.
4)Heat oil in a heavy bottomed pan,and when it is hot fry the potatoes until light
   brown.
5)Place it on a paper towel to drain.
6)Heat oil in the same pan,add garlic,green &black cardamom,cinnamon,cloves,
   saute them for 2 minutes,then add the shallots and fry till light brown,add
   coriander,fennel,cumin ginger and turmeric and saute it well.
7)Whisk the yogurt and add it to the mixture and cook it for 3 minutes,add tomatoes,
   saute it well.
8)Add the chili water,potatoes and salt,reduce the heat and cook until the potatoes are
   tender.

Kashmiri Potato curry is ready to be served.