Kashmiri Dum Aloo

Ingredients

• 500 g Baby potatoes
• 1 cup Plain yogurt (whisked)
• 2 tsp Kashmiri red chili powder
• 2 tsp Fennel powder (saunf)
• 1 tsp Dry ginger powder (saunth)
• 3 tbsp Mustard oil
• 3 Green cardamom pods
• 2 Cloves
• 1/4 tsp Asafoetida (hing)(optional)
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1 tsp Salt
• 2 tbsp Fresh cilantro(optional)

Instructions

1. 1

   Prep (10 min): Parboil the baby potatoes in salted water for 8-10 minutes until just tender. Drain, cool slightly, and peel. Prick each potato with a fork or toothpick.

2. 2

   Prep (20 min): Whisk the yogurt until smooth with no lumps. Measure out all spices. Heat mustard oil in a heavy pan until it just smokes, then reduce to medium.

3. 3

   Cook (10 min): Fry the pricked potatoes in the hot oil until golden and blisters form on the surface, about 8-10 minutes. Remove and set aside.

4. 4

   Cook (10 min): In the same oil, add asafoetida, cardamom, and cloves. Lower the heat, add turmeric and Kashmiri chili powder, then immediately whisk in the yogurt gradually to prevent curdling. Simmer 5 minutes, stirring.

5. 5

   Cook (20 min): Stir in fennel powder, dry ginger powder, and salt. Return the potatoes to the pan, cover, and simmer on low heat for 20 minutes until the gravy thickens and oil separates at the edges. Sprinkle garam masala and cilantro, rest 5 minutes, and serve hot with rice or naan.