How to Make Kashmiri Dum Aloo

• Peel the baby potatoes and prick them using a fork. Never peel potatoes in an empty bowl, always peel them and soak them in salted water.
• Heat mustard oil in a pan for deep frying. When the oil gets hot enough, take out the potatoes from the water and fry them on a medium flame till they turn light brown. Take the potatoes out of the oil and transfer to a plate. (Don't over fry the potatoes as we need to fry them once again when we have to cook them in the gravy, as we need to add hot potatoes to the gravy so that it will soak the gravy.)
• In a bowl, add curd, cashew powder, Kashmir red chili powder, dry ginger powder (sonth), fennel seed powder, green cardamom powder, roasted cumin powder, coriander powder and whisk them well.
• Heat 4 tablespoons mustard oil in a pan. When the oil is hot, add bay leaves and asafoetida and fry for about 30 seconds. Add salt, turmeric powder and 1/3 cup of water and mix well. Allow the water to boil. When the water starts boiling, add curd and spice mixture and mix well.
• On the other side, fry baby potatoes once again in mustard oil until they turn golden brown.
• When it starts boiling, add hot fried baby potatoes and garam masala and give it a good stir.
• Continue cooking over medium heat until oil comes out on the surface and the gravy thickens.
• Turn to the gas and transfer the Kashmiri Dum Aloo for serving in the bowl. Garnish it with coriander leaves.
• Serve hot Kashmiri Dum Aloo at lunch or dinner.

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