Kashmiri Dum Aloo
Ingredients
2 lb baby potatoes
2 tablespoon ghee
2 cups yogurt
1 teaspoon salt
½ teaspoon sugar
2 tablespoon cilantro
Ground spices:
2 teaspoon fennel powder
1 teaspoon ginger powder
2 teaspoon Kashmiri chili powder
½ teaspoon turmeric powder
1 teaspoon garam masala
Whole spices:
1 teaspoon cumin seeds
½ teaspoon black cumin (shah jeera)
2 bay leaves
1 black cardamom
3-4 green cardamom
1 teaspoon ground pepper
5-6 cloves
1-2 small sticks cinnamon
4-5 Kashmiri red chili (whole)
½ teaspoon asafoetida (hing)
Directions
Wash and clean the potatoes thoroughly. Place them in a large saucepan or pot and add cold water to cover them by one inch.
Place the pot on high heat and bring it to a boil.
Parboil the potatoes for 5-7 minutes or until they are almost done. Drain the water immediately.
Once they cool down slightly, peel the potatoes and set them aside.
Make yogurt-spice mix:
Take yogurt in a bowl and whisk it well. Make sure the yogurt is smooth and lump-free.
Add fennel powder, ginger powder, Kashmiri chilli powder, turmeric powder, salt, sugar, and garam masala. Whisk it well. Add 1 cup water and mix well. Set it aside.
Make the dum aloo:
Heat one tablespoon of ghee in a frying pan or kadhai.
Add the boiled potatoes and fry on medium heat until they are golden brown.
Carefully flip them and fry until both sides are golden brown. Set them aside.
In the same pan, add one more tablespoon of ghee.
Add whole spices (bay leaves, green cardamom, black cardamom, cinnamon, cloves, pepper), jeera, shah jeera, Kashmiri red chili, and hing. Saute for a few seconds.
Add the yogurt-spice mixture and bring to a boil. Add the fried potatoes and mix well.
Cover and simmer until the potatoes are completely done and the gravy thickens slightly.
Add cilantro and mix well. Serve hot.
