Kashmiri Dum Aloo ( Kashmiri Pandit Cuisine ... without onion and garlic )

500 g potato, medium sized
1 tablespoon black pepper powder
3 - 4 green cardamoms
2 big black cardamoms
1 tablespoon coriander powder
1 tablespoon cumin seeds
4 - 5 cloves
2 sticks cinnamon
1 tablespoon pure ghee
1 tablespoon red chilli powder
1/2 teaspoon dry ginger powder
4 tablespoon mustard oil

2 - 3 bay leaves
1 tablespoon saunf powder
Mustard oil to deep fry potatoes
Salt to taste
3 1/2 cup water
1 tablespoon chopped coriander leaves

Boil the potatoes , peel and prick them with a toothpick. Heat mustard oil in a pan and fry the potatoes.

Heat four tablespoon of oil, add cumin seeds , pepper powder, cloves , green and black cardamoms , cinnamon and bay leaves. When cumin seeds start popping add chilli powder and 1/2 cup of water and stir.

After four to five seconds , add dry ginger powder , saunf powder , coriander powder and stir for two minutes. Add ghee and keep stirring gently.

When the surface of the gravy becomes oily , add three glasses of water. When water starts boiling , add the fried potatoes, salt and cover with the lid.

Cook for another 20 minutes on a low heat till the gravy is reduced to quarter quantity. Sprinkle coriander leaves and serve hot.