Kashmiri Dum Aloo / Baby Potatoes Cooked in Spicy Yogurt Sauce ~ Day 60

In this tangy, aromatic, creamy and traditional Kashmiri dish, the potatoes are deep fried in oil and then added to the yogurt gravy.  Since I wanted to cut down on some calories, I chose to bake the potatoes.   Nevertheless, it turned out one amazingly flavorful and delicious curry.

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Preparation time: 10 minutes

Cook time: 40 minutes

Serves: 4 to 6

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Ingredients: 

• Baby potatoes - 16 to 20
• Yogurt - 1 and 1/2 cups, whisked
• Fennel powder - 1 tbsp
• Coriander powder - 1 tbsp
• Kashmiri red chili powder - 1 tbsp
• Dried ginger powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam Masala powder - 1 tsp
• Sugar - 1 tsp
• Salt - to taste
• Water - 3 cups
• Coriander leaves - for garnishing 

For tempering:

• Cumin seeds - 1 tsp
• Bay leaf - 2
• Green cardamom - 3
• Cloves - 3
• Cinnamon stick - 1, small
• Asafoetida - 1/4 tsp
• Oil + Ghee - 2 tbsp each

Method:

1. Wash and boil the potatoes in enough water until soft.
2. Peel the potatoes and prick them all around with a tooth pick or fork.
3. Preheat the oven to 350 degree F.
4. Place the potatoes in a baking tray lined with aluminum foil.  Bake the potatoes until golden brown on both sides, about 20 minutes.  
5. Alternatively, you can fry the potatoes in hot oil for more rich and authentic flavor.
6. In a small bowl, combine fennel powder, coriander powder, ginger powder, kashmiri chili powder, and turmeric powder in 1/4 cup water.  
7. Heat oil and ghee in deep skillet.  Add asafoetida, cumin seeds, bay leaf, cardamom, cloves and cinnamon stick. Fry for 20 seconds.
8. Add the spice mixture and fry over low heat until oil separates.
9. Add the yogurt, sugar and salt along with 3 cups of water.  Mix well.
10. Add the potatoes, cover and cook over low heat for 20 minutes, stirring occasionally.
11. Uncover, add the garam  masala powder, mix well and cook for a minute.  Remove and garnish with coriander leaves.
12. Serve with naan, roti, chapati or rice.