Dahibara, Kashmiri Dum Aloo and Ghuguni

Ingredients

• 500 g Baby Potatoes (About 15-20 potatoes)
• 1 tsp Salt (For boiling potatoes)
• 2 cup Mustard Oil (For deep frying)
• 1.5 cup Curd (Full-fat, whisked until smooth at room temperature)
• 2 tsp Kashmiri Red Chilli Powder (Provides color and mild heat)
• 1.5 tsp Fennel Powder (Also known as Saunf powder)
• 1 tsp Dry Ginger Powder (Also known as Sonth)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Cumin Seeds
• 4 pcs Cloves
• 1 pcs Black Cardamom
• 1 inch Cinnamon Stick
• 0.5 tsp Sugar (Helps balance the tanginess of the yogurt)
• 0.5 tsp Garam Masala
• 1 cup Water (Hot)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover and add 1 tsp of salt.
   • Bring to a boil and cook for 10-12 minutes until they are just tender but still firm. Do not overcook.
   • Drain the potatoes, allow them to cool slightly, then peel the skins.
   • Using a fork or toothpick, prick each potato deeply all over. This is a crucial step for flavor absorption.
2. 2

   Fry the Potatoes

   • Heat 2 cups of mustard oil in a kadai or deep pan over medium-high heat until it is shimmering.
   • Carefully add the pricked potatoes to the hot oil, frying in batches if necessary to avoid overcrowding.
   • Fry for 6-8 minutes, turning occasionally, until they are golden brown and have a light, crisp crust.
   • Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
3. 3

   Prepare the Yogurt Base

   • In a medium bowl, combine the whisked room-temperature curd, Kashmiri red chilli powder, fennel powder, and dry ginger powder.

Ingredients

• 1.5 cup Dried Yellow Peas (Soaked overnight)
• 4.5 cup Water (4 cups for pressure cooking and 0.5 cup for adjusting gravy)
• 2 medium Onion (Finely chopped)
• 2 medium Tomato (Finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.75 tsp Garam Masala
• 1.5 tsp Salt (Adjust to taste)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Soak and Pressure Cook the Peas

   • Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker.
   • Add 4 cups of fresh water, 1 teaspoon of salt, and the turmeric powder. Stir well.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but still hold their shape. Turn off the heat and allow the pressure to release naturally.
2. 2

   Prepare the Masala Base

   • Heat oil in a large pan or kadai over medium heat. Once hot, add the bay leaf and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 5-7 minutes, until they turn soft, mushy, and well-integrated into the onion base.
3. 3