Kashmiri Dum Aloo

Ingredients (13)

• ·g Baby potatoes
• ·cups Mustard oil
• ·cup Thick curd
• ·tsp Kashmiri chilli powder
• ·tsp Fennel powder
• ·tsp Dry ginger powder (sonth)
• ·Hing
• ·tsp Salt
• ·cup Warm water
• ·Black cardamom
• ·Cloves
• ·small piece Cinnamon
• ·tsp Ghee

1. 1

   Parboil potatoes for 12–15 minutes, peel and prick.

2. 2

   Fry in smoking mustard oil until blistered and golden. Reserve 3 tbsp oil.

3. 3

   Whisk curd smooth.

4. 4

   Mix chilli powder with a little water, then add to the curd along with fennel and dry ginger.

5. 5

   Heat reserved oil on low. Add hing, black cardamom, cloves and cinnamon.

6. 6

   Add the yogurt mixture on low heat, stirring continuously so it doesn’t split.

7. 7

   Cook for 8–10 minutes until slightly thick and oil begins to separate.

8. 8

   Add fried potatoes, salt and warm water.

9. 9

   Cover and cook on low dum for 18–22 minutes until the gravy thickly coats the potatoes.

10. 10

    Finish with a little ghee if you like and rest for 10 minutes before serving.