Kashmiri Dum Aaloo

Clean and scrub baby potatoes.Boil then in 1.5 cups water until 70 percentage cooked

Allow to cool.Peel the skin of the potatoes and prick with fork all over

Fry them in oil until golden brown and crispy

Drain excess oil on kitchen towel

Heat oil in a pan. Add jeera, hing, cinnamon, cloves and cardamoms Saute until aromatic.

Mix kashmiri chilli powder in 3 teaspoon water and add to pan. Mix well

Add whisked yogurt and water. Cook low heat stirring constantly to prevent yogurt from curdling

Add fennel powder, garam masala, salt, ginger powder and mix well

Add in fried potatoes and mix

Add additional water if required to adjust gravy consistency

Cover and simmer. Cook for 10-14 minutes stirring occasionally

The curry will separate oil and thicken

Garnish with coriander leaves or caraway seeds and serve hot with rice