Kashmiri Dum Aloo/Baby potatoes in yogurt gravy

Quote of the day:Look at the sky. We are not alone. The whole universe is friendly to us and conspires only to give the best to those who dream and work. Abdul Kalam
----------------------------------------------------------------------------------------------------------------------------------

Kashmiri cuisine is one of the most celebrated cuisine of India.  Today's recipe of "Dum Aloo" is one of the many rich dishes of Kashmiri cuisine.
Among the many versions of Aloo Dum, today’s recipe is my favorite. A typical Kashmiri pandit food, cute baby potatoes are fried and slowly simmered in a yogurt based gravy. Makes for a great dish for rotis or flavored rice.






Ingredients:

1. small potatoes approx about 40 (size as shown in pic)
2. 2 bay leaves
3. 2 tablespoon kashmiri chilli powder
4. 1/4 teaspoon turmeric
5. 2 teaspoons  coriander powder
6. 1/2 teaspoon kasuri methi/dried fenugreek leaves
7. a pinch nutmeg powder
8. a pinch asafoetida
9. salt to taste
10. 3 tablespoons oil

To Grind:

1. 1 cup Yogurt/curd
2. small piece ginger
3. 1teaspoon cumin
4. 1/2 teaspoon fennel/sombu
5. 1/4 cup cashews
6. 1 small green cardamom
7. 1 small black cardamom (optional)
8. 1 inch piece cinnamon
9. 2 cloves

 Procedure:


1. Boil the potatoes in water and cook until tender( should not be overcooked). When cool peel the skin and prick with a fork and set aside.





2.In a pan heat a tablespoon oil and shallow fry the potatoes until lightly browned.





3. Heat 2 tablespoon oil in a pan add the bay leaves and then the ground masala and the turmeric, chilli, corainder powder and asafoetida.  
Sauté well until raw smell goes. Be very careful not to burn the masaka. Then add half a cup of water to reach the consistency shown.





4. When it boils, simmer for about 5 minutes until it  oil separates.





5.Add the roasted potatoes and simmer again for 5 minutes. Crush the kasuri methi and finally add to the gravy along with nutmeg powder.





Serve with Rotis or any of your favorite flavored rice.


TIPS: I have used baby potatoes in this recipe but you can also use the regular potatoes cut into 4.
Kashmiri chilli powder is used but regular chilli powder can be used. Reduce quantity to 2 teaspoon in that case.
Kashmiri pandit recipe does not involve onions & garlic, saute 1/2 cup chopped onions and grind some garlic along with ginger if preferred.