Kashmiri Dum Aloo

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 karhai for deep frying. Drain potatoes, wipe them clean and deep-fry them over medium heat until golden brown. Drain and transfer to plate.

Mix MP yogurt, Kashmiri chili 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 MP yogurt (prepared in step 2) 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.

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.