Kashmir Dum Aloo

Ingredients:-

for cooking potatoes :

• Potatoes -500 gm or 20 to 22 baby potatoes
• Water
• Salt - ¼ teaspoon 

Other Ingredients :

• Kashmir red chili powder - 3 tbsp
• Ginger and Garlic paste - 1 tbsp
• Onion Paste - 1/2 cup
• Tomato puree - 1 cup
•  Fennel powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Shahi Jeera - 1 tbsp
• Cinnamon - 1 inch
• Cloves - 3 nobs
• Cardamom - 1 black
• Bay leaf - 1-2 nobs
• Black peppers -4-5 nobs
• Dry red chili - 2 nobs
• Dry kasuri Methi - 1 tbsp
• Cardamom - 2-3 nobs 
• Fresh full fat curd, beaten or whisked till smooth (yogurt) - 1/2 cup
• Water
• Mustard Oil - as per requirement
• Salt as per taste

Method :-

• Rinse the baby potatoes well,add some water,pinch of salt and Add the potatoes.On a medium to high flame boil the water, so that the potatoes are half cooked.
• Drain them and allow to become warm or cool down at room temperature.
• Peel the potatoes,With a fork, tooth pick or skewer, poke holes in the potatoes all over. Halve them or you can keep them whole if they are small. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
• Whisk the fresh full fat curd or yogurt till smooth. Keep aside.
• In a small bowl, take Kashmir red chili powder and water,Mix and stir well to get a smooth mixture.
• In a pan heat mustard oil till it begins to smoke,Add the parboiled peeled potatoes and begin to fry them on a low to medium flame,till both side is light golden.
• Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.
• Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
• Lower the flame. Remove the extra oil and keep 2-3 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
• Add the dry red chili,sahi Jeera,bay leaf,cinnamon,cardamom,black pepper and saute it with low flame.
• Now add the onion paste and saute it till the raw smell go out,then add ginger garlic paste and mix it properly till it leaves oil.
• Then add the red chili + water solution,cumin powder,Coriander Powder,Turmeric Powder and stir well.add the tomato puree,salt and cook it with medium flame till it leaves oil.
• Now add the beaten curd. When you are adding 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 and continue to Stir and mix very well.
• Then add fennel powder,Dried Kasuri methi and mix everything properly.
• Now add the fried potatoes,again stir.
• Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.
• The gravy should become thick.
• You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
• your Kashmir Dum Aloo is ready to eat,Serve kashmiri dum aloo hot with naan, rotis or rice.