Kashmiri Dum Aloo Recipe

• 1/4 cup Mustard Oil
• A pinch Clove Powder
• A pinch Asafoetida
• ½ tsp Roasted Cumin Powder
• ½ tsp Garam Masala Powder
• 18-20 Small Potatoes (peeled)
• Oil (for deep frying)
• 5-6 Kashmiri Red Chilies (ground)
• 2 cups (473 ml) Yogurt
• ½ tsp Green Cardamom Powder
• 1 tsp Dry Ginger Powder (soonth)
• 2 tbsp Fennel Seed Powder (saunf)
• Salt (to taste)

• Prick the potatoes and keep in salted water for 15 minutes.
• Heat sufficient oil in a pan and deep-fry the potatoes on medium heat till golden brown.
• Keep on absorbent paper and set aside.
• Beat the yogurt with Kashmiri red chili paste, green cardamom powder, dry ginger powder and fennel powder.
• Heat mustard oil in a pan and add the clove powder and asafetida.
• Pour 1/2 cup of water and salt to taste and bring the mixture to a boil.
• Stir in the yogurt mixture.
• Mix the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Garnished with roasted cumin powder and garam masala powder.