Kashmiri Dum Aloo

Ingredients:
18- Baby Potatoes, peeled 

Oil for deep-frying
3 tbsp. Kashmiri red chilies paste

2 cups- Yogurt 
½ tsp. Green Cardamom powder 

1 tsp. Dry Ginger powder
2 tsp. Fennel seeds powder

¼ cup Mustard oil 

¼ tsp. Clove powder 

A pinch of Asafetida

Salt to taste
½ tsp. Cumin powder 

½tsp. Garam masala powder 

2 tbsp. Coriander leaves

Method:

1. Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry.

2. Heat oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside. 

3. Whisk the yogurt with Kashmiri red chili paste, green cardamom powder, dry ginger powder and fennel powder. 

4. Heat the mustard oil in a pan. Add the clove powder and asafetida. Add half a cup of water and salt to taste. 

5. Stir in the yogurt mixture and bring the mixture to a boil. 

6. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.

7. Serve hot, garnished with roasted cumin powder, garam masala powder and fresh coriander leaves.