Kashmiri Dum Aloo

1. 1
   prep · ~10 min

   Prepare the baby potatoes.

   Peel 500g of baby potatoes and prick each one a few times with a fork so they absorb the spices later.

2. 2
   fry · ~10 min

   Fry the potatoes until golden.

   1.Heat 4 tbsp oil in a kadai over medium heat.

   2.Add the baby potatoes and fry, turning occasionally, until they are golden brown all over (8-10 min).

   3.Remove with a slotted spoon and set aside.

   TIPFry on a medium flame so they cook through before the skin gets too dark.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add a pinch of asafoetida and stir for 5 seconds until aromatic.
4. 4
   saute · ~4 min

   Cook the spice base.

   1.Lower the heat immediately and add dry ginger powder, fennel powder, turmeric, and red chili powder.

   2.Sauté for 15-20 seconds, just until fragrant, taking care not to burn the spices.

   3.Add the whisked yogurt and stir continuously for 2-3 minutes until the oil begins to separate from the mixture.

   TIPKeep the heat low when adding yogurt and stir without stopping — this prevents curdling and gives a velvety gravy.
5. 5
   simmer · ~25 min

   Simmer the curry with potatoes.

   1.Pour in 0.5 cup of water and add the salt. Stir well and bring to a gentle boil.

   2.Add the fried potatoes and cover the pan with a tight-fitting lid.

   3.Simmer on the lowest possible heat for 20-25 minutes, stirring gently once or twice.

   TIPThe 'dum' slow-cooking on low heat is the secret — it lets the potatoes soak up the spiced yogurt gravy.
6. 6
   garnish

   Finish and serve.

   1.Sprinkle a pinch of garam masala over the top and gently mix.

   2.Garnish with fresh coriander leaves and serve hot.

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