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Kashmiri Dum Aloo

Kashmiri Dum Aloo (Potatoes cooked in aromatic spices-an authentic Kashmiri dish)

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Ingredients
  

  • Potatoes medium same size-1 lb
  • Cumin Seeds-1 tsp
  • Cloves-3
  • Asafoetida-1 pinch
  • Red chili powder-2 tsp or a mix of 1 tsp kashmiri chili powder and 1 tsp red chili powder
  • Turmeric-1/2 tsp
  • Ground ginger-1 tsp
  • Aniseed powder-1 tsp
  • Yoghurt-1/2 cup
  • Garam masala-1 tsp
  • Powder 1 black cardamom 1/2 inch cinnamon and black pepper-1 tsp
  • Salt- to taste
  • Mustard Oil- 1/2 cup to fry potatoes plus cooking

Instructions
 

  • Boil the potatoes until tender.Once cool peel and prick the potatoes all over using a tootpick.Keep aside.
  • Heat some oil in a wok or a deep dish and fry the potatoes until golden on all sides.
  • Strain with a slotted spoon and keep aside in a tray.
  • Add about 1/4 cup of oil back into the wok and add cloves,cumin and asefoetida.
  • Stir, lower the heat and slowly add the red chili and turmeric along with a tbsp of water.
  • Make sure to not burn the chili and turmeric.
  • Stir till the oil separates from the sides and mixes in with the chili/turmeric about 3-4 minutes stirring continously.
  • Beat the yoghurt with a little bit of water to smooth.Add in the beaten yoghurt into the mix while still stirring.
  • Add the ground aniseed and ginger and conitnue to cook constantly stirring until you see oil separating.
  • Add the potatoes and mix all over so that they get coated in the mix.Add just enough water to cover the potatoes.
  • Cook on low heat until oil separates and the sauce thickens.Add a little water if too dry.
  • Add garam masala and the cardamom spice mix.Adjust the seasonings.
  • Serve hot with your favorite bread or rice.