Kashmiri Dum Aloo- – Baby potatoes cooked in yogurt gravy with masalas.
Baby potatoes (you can use small potatoes as well)- 18 to 20
Oil to deep frying
Mustard Oil- 2 Tbsp
Cumin seeds- 2 teaspoon
Clove Powder or 3-4 cloves
Asafoetida- a pinch
Ginger Paste- 2 tsp
Whisked Curd – 2 Cups
Kashmiri red chilli powder – 3 tsp or as per taste
Cumin powder – 1-2 teaspoon
Coriander powder- 1 tablespoon
Fennel seed (saunf) powder- 1 tablespoon
Turmeric powder- 1 teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves – chopped
Peel, wash and prick potatoes all over with the help of a fork. Now soak them in salted water for twenty minutes. Drain and wipe dry. Heat sufficient oil for deep frying in a saucepan and deep-fry the potatoes on medium heat till they are golden brown. Drain on paper towels and keep aside.
Heat mustard oil in a pan. Add cumin seeds, cloves, cardamom seeds and asafoetida and cook on medium heat till the cumin seeds crackle and change colour. Add ginger paste and sauté for a minute. Add a little water and stir. Add whisked curd. Now add red chilli powder, garam masala, fennel seed powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Let it cook for 5 minutes. Add fried potatoes and stir to mix well. Add little water and cover with a lid and cook for another 10 minutes. Add more water if required and salt (salt towards end). Take off the cover, simmer for five minutes or till the potatoes absorb the gravy. Remove from heat and garnish with coriander leaves.
Serve hot with Chapatis (Indian bread) or Naan (Tandoor-roasted Indian bread)