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Gravy Noodles recipe / গ্রেভি নুডলস রেসিপি

Gravylicious Noodles

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Ingredients:For the Potatoes:15-20 baby potatoes, boiled and peeledOil, for deep fryingFor the Gravy:1 cup yogurt (plain)1 cup tomatoes, pureed1 large onion, finely chopped1 teaspoon ginger paste1 teaspoon garlic paste1/2 teaspoon turmeric powder1 teaspoon red chili powder (adjust to taste)1 teaspoon fennel powder1/2 teaspoon cinnamon powder4-5 green cardamom pods4-5 cloves1 bay leaf1/2 cup milkSalt, to tasteFresh cilantro, chopped (for garnish)Chopped nuts (like almonds or cashews) for garnish (optional)Instructions:Deep-fry the Boiled Potatoes:Heat oil in a deep pan and deep-fry the boiled baby potatoes until they turn golden and crisp. Once fried, remove and keep aside.Prepare the Gravy:In a bowl, whisk the yogurt until smooth. Set aside.In a separate pan, heat some oil. Add the cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.Add the finely chopped onions and sauté until they turn golden brown.Add the ginger and garlic paste. Cook for a couple of minutes until the raw smell disappears.Mix in the tomato puree, turmeric powder, red chili powder, fennel powder, cinnamon powder, and salt. Cook the masala until the oil begins to separate from it.Add the whisked yogurt and mix well. Cook for a few minutes on medium heat.Simmer the Potatoes:Gently add the fried potatoes to the gravy and coat them evenly with the masala.Pour in the milk and stir. Cover the pan and let the potatoes simmer on low heat for about 10-15 minutes, allowing them to absorb the flavors.Serve:Once the potatoes are tender and the gravy is well infused with the spices, remove from heat.Garnish with chopped cilantro and chopped nuts if desired.Serve Kashmiri Aloo Dum hot with steamed rice, naan, or roti.

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