Kashmiri Dum Aloo

Rinse 500 grams baby potatoes (20 to 22 nos) well

Boil potatoes in 3.5 cups water + ¼ tsp salt in a pan. Boil for about mins.

Drain them and allow to become warm or cool down at room temperature.

Peel the potatoes. With a fork, toothpick or skewer, poke holes in the potatoes all over. Make sure they are tender.

Whisk 6 tablespoons fresh full fat curd or yogurt till smooth. Set aside.

In a small bowl, take 3 teaspoons Kashmiri red chili powder and 2 tablespoons water

Mix and stir well to get a smooth mixture.

In a pan heat ¾ cup mustard oil till it begins to smoke. Add the parboiled peeled baby potatoes and begin to fry them on a low to medium flame.

With a slotted spoon, turn them over while frying, when one side is golden. Remove the baby potatoes which are golden and crisp with a slotted spoon.

Lower the flame. Remove the extra oil and keep 2 tablespoons oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.

Add the red chili + water solution and stir well. Add the beaten curd.

As soon as you add the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.

After adding curd, add water & continue to stir. Mix very well. Then add 1 Tbsp fennel powder. If you do not have ready fennel powder then you have to make it. Swipe up to learn how.

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Add 1 tsp shah jeera, 1" cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppers, & 1 green cardamom.

Add ½ Tbsp dry ginger powder.

Add the fried baby potatoes. Stir again. Season with salt. Mix well.

Cover the pan tightly with a lid. Cook for 8 to 10 mins on a low to medium flame. Sprinkle some caraway seeds on top (optional) and serve with basmati rice.

Enjoy! For more recipes, visit vegrecipesofIndia.com!