Classic Kashmiri Dum Aloo

Steps

1. 1.

   Parboil and Prep the Potatoes

   Boil the baby potatoes in salted water until just tender enough to insert a knife, about 10-12 minutes. Drain, let cool slightly, and peel off the skins. Prick each potato several times all over using a fork or toothpick.

2. 2.

   Shallow Fry the Potatoes

   Heat 2 tablespoons of mustard oil in a heavy-bottomed pot until hot. Add the peeled potatoes and shallow-fry on medium heat, turning frequently, until evenly golden and crisp on the outside. Remove potatoes and set aside on a plate.

3. 3.

   Prepare the Yogurt Spice Blend

   In a mixing bowl, combine the whisked yogurt, Kashmiri red chili powder, fennel powder, dry ginger powder, and salt. Whisk vigorously until smooth and free of lumps.

4. 4.

   Temper the Whole Spices

   Add the remaining 1 tablespoon of mustard oil to the same pot over low heat. Add the cumin seeds, cloves, green cardamoms, black cardamom, cinnamon stick, and asafoetida. Sauté for 30 seconds until fragrant.

5. 5.

   Build the Yogurt Gravy

   Reduce heat to very low. Slowly pour in the yogurt spice mixture while stirring constantly to prevent curdling. Cook the sauce continuously for 5-7 minutes until the oil begins to separate from the gravy.

6. 6.

   Dum Cooking

   Pour 1 cup of water into the pot and stir well. Add the fried potatoes, tossing to coat in gravy. Cover the pot tightly with a lid, turn the heat to low, and slow-cook (dum) for 15-20 minutes so the potatoes absorb the spice flavors.

7. 7.

   Finish and Serve

   Remove the lid, sprinkle garam masala over the gravy, and stir gently. Remove from heat and let rest covered for 5 minutes before serving hot.