Kashmiri Dum Aloo

Instructions

1. 1

   Boil the baby potatoes until they are tender. Peel and prick them with a fork.

2. 2

   Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat.

3. 3

   Add fennel seeds and asafoetida to the oil and sauté for a few seconds.

4. 4

   In a bowl, whisk the yogurt with Kashmiri red chili powder, ginger powder, and salt.

5. 5

   Add the yogurt mixture to the pan and cook on low heat, stirring continuously to prevent curdling.

6. 6

   Add the boiled potatoes to the pan and mix well, ensuring they are coated with the yogurt mixture.

7. 7

   Cover the pan and let the potatoes cook on low heat for about 10-15 minutes, allowing them to absorb the flavors.

8. 8

   Sprinkle garam masala over the potatoes and mix gently.

9. 9

   Garnish with fresh coriander leaves before serving.

10. 10

    Serve hot with rice or naan.