Ingredients:
· 500g (20-22) baby potatoes
· 1tbsp Kashmiri red chilli powder
· ½ tbsp ginger powder
· 1tbsp fennel powder
· 1tsp caraway seeds (shahi zeera)
· 1 inch cinnamon
· 3 cloves
· 1 black cardamom
· 4-5 black peppercorns
· 1 green cardamom – optional
· 6 tbsp yoghurt – full fat and fresh, whisked till smooth
· ¾ cup mustard oil for frying potatoes
· 2tbsp mustard oil for making gravy
· Salt as required
· 2-3 pinches caraway seeds (shahi zeera) for garnish, optional

Method:
On a medium-high heat boil the potatoes with quarter teaspoon salt until half-cooked. Drain the water and let the par-cooked potatoes become warm or cool at room temperature. Peel the potatoes. If you prefer you can keep the peels too. With a fork, poke holes in the potatoes all over. Halve them or you can keep them whole. Whisk the yoghurt till smooth. Keep aside. In a small bowl, mix Kashmiri red chilli powder and two tablespoons of water to get a smooth paste.

In a pan, heat mustard oil on medium-high till it begins to lightly smoke. Add the parboiled potatoes and begin to fry them. Fry and turn until all sides are golden and crispy. Heat two tablespoons mustard oil in another pan on medium-low heat. When the oil is lightly hot, add the red chili mixture and stir well. Be careful as the mixture splutters.Reduce heat to low and add the yoghurt stirring continuously so that the curd does not split then turn off the heat. After adding curd, add water and continue to stir and mix to get an even mixture. Next, add the fennel powder, the whole spices and ginger powder. Stir and mix well. Now add the fried potatoes and stir to combine. Season with salt and mix again.

Cover the pan tightly with a lid. Cook for eight to 10 minutes on a medium-low heat. The gravy should become thick. You can always opt to add less or more water depending on how thick or thin you want the gravy. Sprinkle the caraway seeds to garnish and serve Kashmiri dum aloo hot with steamed rice.