|12 small Potatoes|
|1½ cups Curd (yogurt) (not sour)|
|4 Dry Kashmiri Red Chillies, deseeded and powdered|
|1 teaspoon Grated Fresh Ginger (or 1/2 teaspoon Dry Ginger Powder)|
|1 teaspoon crushed Garlic|
|1 tablespoon Cashew nut Powder|
|1/3 teaspoon Green Cardamom Powder|
|1/2 teaspoon Fennel Seed Powder|
|1/3 teaspoon Cumin Powder|
|1 teaspoon Coriander Powder|
|1 Bay Leaf, broken into pieces|
|1 pinch Asafoetida|
|1/4 teaspoon Turmeric Powder|
|1/2 teaspoon Garam Masala Powder|
|1 tablespoon Fresh Coriander Leaves, chopped (optional)|
|4 tablespoons + for deep frying Cooking Oil|
|1/3 cup Water|
- Peel small potatoes and prick them with a fork. If small potatoes are not available, then chop large potatoes into big chunks and prick them. Soak them in salted water for 15 minutes.
- Heat oil in a kadai for deep frying. Drain potatoes, wipe them clean and deep-fry them over medium heat until golden brown. Drain and transfer to plate.
- Mix curd, Kashmiri chilli powder, ginger, garlic, cashew nut powder, fennel seed powder, cardamom powder, cumin powder and coriander powder in a small bowl. Whisk to mix flavor of all ingredients with each other.
- Heat 4 tablespoons oil in another pan. Add bay leaves and asafoetida and sauté for 30 seconds.
- Add 1/3 cup water, salt to taste and turmeric powder.
- Bring mixture to boil and then add spiced curd (prepared in step-3) mixture.
- When it starts to boil, add fried potatoes and garam masala powder.
- Cook over medium heat until potatoes absorb the gravy and oil starts to come on the surface. Turn off the heat.
- Transfer Kashmiri dum aloo to serving bowl and garnish with fresh coriander leaves.
- Add chopped onion and garlic paste in step-4 for variation.
- Curd must not be sour otherwise prepared curry will taste sour.
- Use boiled potatoes and sauté them in 1 tablespoon oil instead of frying them for less oily dum aloo kashmiri curry.