Baby potatoes curry spiced with fennel and ginger. This Kashmiri Dum Aloo has it's origins from Kashmir in India and makes a delightful vegetarian dish!
First, you need to boil the potatoes until you are just able to peel off their skin easily. I took water in a large pan and put it on heat. Once it was warm, I added in the potatoes.
Let it come to a boil. Once the water came to a boil, I switched off the flame and covered the pan. Let it remain covered for around 15 minutes.
Then drain the water and peel the potatoes. The skin would come off easily. Following this method, the potatoes were perfectly boiled, just what you need for this recipe.
Now take a toothpick and prick the peeled potato all over. Pass the toothpick right through the potatoes and be careful not to break them while doing this. Repeat with all the potatoes.
Now, heat oil in a kadai/pan on medium heat. Once the oil is hot drop the potatoes in the oil carefully, one at a time.
Fry the potatoes until they are golden brown in color from both sides. Drain on a paper towel.
Once the fried potatoes have cooled down a bit, take a toothpick and prick all the potatoes all over, again.
Now in another kadai or pan, heat 2 tablespoons of mustard oil on medium high heat. Once oil is hot, add cumin seeds, bay leaves, cinnamon stick, black cardamom, green cardamom and cloves. Saute for 1 minute.
Now add kashmiri red chili powder (which is very different from regular chili powder so use the right one, kashmiri red chili powder gives the curry a vibrant red color without adding heat) and whipped yogurt. Keep stirring until you see a bright red color.
Then add the fried potatoes into the pan and mix well so that all potatoes are coated with the spice mix.
Add fennel powder, ginger powder, salt. Also add 1.5 to 2 cups of water and stir.
Cover the pan and let it simmer for 10 to 15 minutes on medium flame or until the curry becomes thick and very little of it is left. There isn't much curry in Kashmiri dum aloo, in fact I simmered it for 15 minutes (with 1.5 cups water) and ended up with almost no curry/gravy. You can simmer for just 10 minutes so that you still have come curry left.
Serve kashmiri dum aloo hot with rice or roti.