Kashmiri Dum Aloo

Baby potatoes cooked in yogurt gravy with masalas.

Ingredients

1. Potatoes,peeled-10-15 small baby potatoes
2. Oil for deep-frying
3. Kashmiri red chilies,ground-5-6
4. Yogurt- 2 cups
5. Fennel seed (saunf) powder-2 tablespoons
6. Mustard oil-1/4 cup
7. Asafoetida a pinch
8. Salt to taste
9. Roasted cumin powder-1/2 teaspoon
10. Garam masala powder-1/2 teaspoon

Method

• Prick the potatoes all over with the help of a fork. 
• Keep in salted water for fifteen minutes. Drain and wipe dry. 
• Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. 
• Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chili paste, cumin powder, garam masala powder and fennel powder. Heat a tablespoon of oil in a pan. Add the asafoetida. 
• Add half a cup of water and salt to taste and bring the mixture to a boil. 
• Stir in the yogurt mixture and bring the mixture to a boil. 
• Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.
• Serve hot with rice or chapathi. I have served it with pudina pulao.