Kashmiri Dum Aloo

How to Prepare

1. Boil the baby potatoes in a pressure cooker with a pinch of salt for 1 whistle, then peel them.
2. Prick the boiled potatoes with a fork to allow them to absorb the spices.
3. Heat oil in a deep frying pan and deep fry the potatoes until golden brown. Set aside.
4. In a blender, grind the soaked cashews, poppy seeds, and melon seeds into a smooth paste.
5. In the same pan used for frying, reduce the oil to 2 tablespoons and add cumin seeds, asafoetida, and bay leaf. Sauté for 30 seconds.
6. Add ginger-garlic paste and sauté until the raw smell disappears.
7. Add the ground cashew paste and cook for 2-3 minutes on low heat.
8. Mix in the Kashmiri red chili powder, turmeric powder, coriander powder, and garam masala. Stir well.
9. Add the whisked yogurt gradually while stirring continuously to avoid curdling.
10. Add 3-4 cups of water to adjust the gravy consistency and bring it to a boil.
11. Add the fried potatoes and salt. Simmer for 10-15 minutes on low heat until the potatoes absorb the flavors.
12. Garnish with chopped coriander leaves and serve hot with naan or rice.