Boil and Peel small Potatoes. If small potatoes are not available, then chop large potatoes into big chunks and prick them. Prick the Potatoes with fork and marinade with 1/2 tsp of salt+turmeric+red chilli Powder.
Heat oil in a kadai for shallow frying. 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 hing powder and sauté for some 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 flame.
Transfer Kashmiri dum aloo to serving bowl and garnish with fresh coriander leaves or crushed dried Kasoori methi leaves.
Notes:
Curd 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
Serve it with butter naan or tandoori roti or plain paratha or steamed rice for a lunch or dinner
Thanks
