(Above): Kashmiri Dum Aloo. [Photo: Amar D. Gupta | Siliconeer]

A perennial favorite, this potato dish is featured on every top North Indian restaurant’s menu. Chef Sanjay Patel shows how to make it at home.

Ingredients:

•   1 lb. baby potatoes
•   1 tbsp Kashmiri red chili powder or deghi mirch
 •   1 tbsp fennel seeds powder
•   ½ tbsp ginger powder
•   4 to 5 tbsp yogurt, beaten
•   ¼ tsp asafetida
•   2 black cardamoms
•   1 in. cinnamon
•   2-3 cloves
•   3-4 peppercorns
•   1 tsp caraway seeds
•   2 tbsp oil
•   1½ cup water
•   salt to taste
•   caraway seeds for garnishing

Method:

Wash the potatoes well. Half boil and prick them with a fork. If the potatoes are small, you don’t need to halve them.

Heat oil in a kadai. Deep fry the potatoes till crisp and browned.

In a separate pan or kadai, heat 2 tbsp oil. Fry the caraway seeds.

Lower the flame & add asafetida and red chili powder. Add 2 tbsp water and let the mixture cook for a minute.

Add the beaten curd and give a boil to the mixture for a minute.

Now add whole spices, fried potatoes, ginger powder, and fennel powder.

Mix well and add 1½ cup water and some salt. Cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.

Sprinkle caraway seeds on top and serve hot with rotis, naan or rice pilaf.