Cooking Mode: Dum Aloo Kashmiri

Step 1 of 5

Boil baby potatoes until 70% cooked, peel, prick all over with a fork, and deep-fry in mustard oil until golden brown crust forms.

Step 2 of 5

Whisk yogurt with Kashmiri red chili powder, crushed fennel seeds, ginger paste, turmeric, and salt.

Step 3 of 5

Heat 1 tbsp mustard oil in a pan, pour in whisked yogurt mixture on low heat, and stir constantly until oil separates.

Step 4 of 5

Add fried baby potatoes and water; cover and simmer on low heat for 15 minutes until potatoes absorb flavors.

Step 5 of 5

Finish with garam masala and serve warm.