ALOO BOOMBH

                                                 ALOO BOOMBH

INGREDIENTS REQUIRED

1. Potatoes- 1 kg
2. Boombh- 500 grams
3. Kashmiri Red Chili Powder- 2 tablespoon
4. Fennel powder- 1 tablespoon
5. Ginger Powder- 1 tablespoon
6. Kashmiri Veri Masala- 1 small cake
7. Cumin seeds- 1 tablespoon
8. Asafoetida- 1/2 teaspoon
9. Oil- 3 tablespoon
10. Black cardamom- 2
11. Cloves- 2
12. Salt- 2 tablespoon

STEPS REQUIRED FOR THE PREPARATION

1. Remove the skin of the potatoes with the help of the peeler.
2. Chop the boombh into large pieces.
3. Take a utensil.
4. Add water into it.
5. Boil the water.
6. Add the boombh pieces into it.
7. Soak them for an hour.
8. Rinse it thoroughly under water for three to four times.
9. Put them in a strainer in order to remove the excess water.
10. Care should be taken for not mashing the boombh pieces.
11. Chop the potatoes into big pieces.
12. Take a frying pan.
13. Add oil into it.
14. Add potatoes and deep fry them on both the sides.
15. Remove them from the oil and place them on a tissue paper in order to remove the excess oil from them.
16. Remove extra oil from the frying pan.
17. Add cumin seeds.
18. Add crushed black cardamoms.
19. Stir all of them for a few minutes.
20. Add Kashmiri red chili powder.
21. Add asafoetida into it.
22. Add 1 teaspoon of water.
23. Mix all of them very well.
24. Add the cloves into it.
25. Add potatoes into it.
26. Add boombh into it.
27. Add salt into it.
28. Stir fry them well.
29. Let all of them mix well with each other.
30. Take another utensil.
31. Add a glass of water into it.
32. Add fennel seeds into it.
33. Add ginger powder into it.
34. Add crushed black cardamoms into it.
35. Boil all of them together for few minutes.
36. Add the above contents into this gravy.
37. Cook for some time.
38. Serve it with Kashmiri rice.