Kashmiri Dum Aloo

Ingredients 

• 18-20 baby potatoes , peeled
• Salt to taste
• Oil for deep-frying
• 2 cups yogurt
• 1 tablespoon Kashmiri red chilli paste
• 1/2 teaspoon green cardamom powder
• 1 teaspoon dried ginger powder (soonth)
• 1 teaspoon fennel seeds (saunf)
• 1 1/2 tablespoons mustard oil
• 1/4 teaspoon asafoetida
• 1 teaspoon red chilli powder
• 1/4 teaspoon clove powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon roasted cumin powder
• Fresh coriander sprigs for garnish

Method

1. Pour sufficient water in a deep bowl and add salt. Prick each baby potato all over with a fork, put in the salted water and soak for 10-15 minutes. Drain and pat-dry with an absorbent paper.
2. Heat sufficient oil in a kadai. Put the baby potatoes into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
3. Take yogurt in another bowl, add Kashmiri red chilli paste, green cardamom powder, dried ginger powder and fennel powder and mix well.
4. Heat mustard oil in a deep non-stick pan, add asafetida, red chilli powder and clove powder, mix well and sauté for 30 seconds.
5. Add ½ cup water and salt, mix and cook till the mixture comes to a boil. Add yogurt mixture, mix well and cook till the mixture boils.
6. Add fried baby potatoes, mix and cook till the mixture thickens slightly. Add garam masala powder and roasted cumin powder, mix well and cook for 1-2 minutes.
7. Transfer into a serving bowl, garnish with coriander sprig and serve hot.