You can use Kashmiri red chili powder with this Mutton Curry Chili Potatoes for the color!
800 grams meat, I used knuckles and neck
3 medium onions chopped
1½ tablespoon Kashmiri chili powder
Salt to taste
1 tsp turmeric
½ tsp extra turmeric
Add in boiling water and keep your cut-up potatoes in there till needed.
½ cup yogurt
2 chopped green chilies
1 1/4 quarter tsp garam masala powder
Fresh dhania for garnish
1 ½ tablespoon garlic n ginger paste
Warm-up less than ½ cup oil in a pot and add chopped onions, meat, masalas, and salt with the garlic and ginger paste
Mix all well and let cook till meat is almost done. Try to add as little water as possible
Once the meat is almost done remove the pot from the stove before adding yogurt and potatoes, the reason being that yogurt curdles in hot gravy.
Once potatoes and yogurt are added, stir fry a bit then add 1½ cups boiling water and cook till potatoes done
Add chopped chilies and garam masala powder and fresh dhania when serving.
Prepared, tried, and tested by: Amina Wackie Shaikh