Kashmir Dum Aloo Baby Potato Yogurt Fennel Kashmiri Pandit

Ingredients

• 500g small baby potatoes — washed
• 3 tbsp mustard oil
• 2 cups yogurt — whisked smooth
• 2 tbsp Kashmiri red chilli powder (mild, prized for colour more than heat)
• 1 tsp fennel powder (saunf)
• 1 tsp dry ginger powder (sonth)
• 1/4 tsp asafoetida
• 3 green cardamom pods — crushed
• 2 black cardamom pods — cracked
• 1 cinnamon stick — 3 cm
• 4 cloves
• Salt to taste
• A pinch of saffron soaked in 2 tbsp warm water

Method

1. Prick each baby potato all over with a fork.
2. Boil in salted water 8 to 10 minutes until partially cooked. Drain and peel.
3. Heat 3 tbsp mustard oil to smoking in a kadai.
4. Fry peeled potatoes on medium-high for 5 to 6 minutes until golden. Remove and set aside. The frying creates a skin that absorbs the gravy beautifully.
5. In the same oil reduce to medium. Add cinnamon, cloves, black and green cardamom.
6. Fry 30 seconds. Add asafoetida.
7. Reduce to low. Add Kashmiri red chilli powder and fry in the oil 30 seconds — it blooms a vivid red.
8. Add fennel and ginger powder. Stir.
9. Add yogurt in 3 additions stirring continuously on very low heat.
10. Cook 6 to 7 minutes until creamy.
11. Add fried potatoes, salt and saffron water. Stir gently to coat every potato.
12. Cover and cook on the lowest heat for 15 to 18 minutes. Serve with Kashmiri rice.