Dum Aloo Kashmiri
Baby potatoes prick-fried and simmered in a rich, yogurt-based gravy flavored with dry ginger powder and fennel.
Step-by-Step Instructions
Boil baby potatoes until 70% cooked, peel, prick all over with a fork, and deep-fry in mustard oil until golden brown crust forms.
Whisk yogurt with Kashmiri red chili powder, crushed fennel seeds, ginger paste, turmeric, and salt.
Heat 1 tbsp mustard oil in a pan, pour in whisked yogurt mixture on low heat, and stir constantly until oil separates.
Add fried baby potatoes and water; cover and simmer on low heat for 15 minutes until potatoes absorb flavors.
Finish with garam masala and serve warm.
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