Kashmiri Dum Aloo

Kashmiri Style Dum Aloo is a uniquely flavorful potato gravy made with yogurt and a host of spices. It's simple to prepare and is different from the regular fare of onion-tomato-cream based gravies. 

My understanding is that the Kashmiri style of Dum Aloo has strong notes of fennel and cardamom, so that's what I considered as the fundamental requirement of the dish and then went along with a version that's probably not completely authentic, but still sort of close to it... I think!

Ingredients (serves 4-5):

1. 5 medium-sized white potatoes, peeled, boiled, and cubed
2. 1 tablespoon fennel seeds
3. 4 green cardamom 
4. 4 cloves
5. 1 piece of mace
6. 1.5 cups of thick yogurt, whisked
7. 1/2 teaspoon turmeric powder
8. 1/4 teaspoon hing / asafoetida
9. 1 teaspoon coriander powder
10. 1/4 teaspoon garam masala
11. salt, as needed
12. 2 tablespoons oil
13. 1/4 cup of chopped cilantro / coriander leaves

Preparation:

1. Slightly toast fennel seeds, cardamom, cloves, and mace until fragrant. Cool and grind to a powder
2. Whisk yogurt with the above spice blend, coriander powder, turmeric powder, and salt.  (For a spicy version, add some chilli powder to this as well)
3. Heat a tablespoon (plus a little more) of oil in a pan. When hot, add the potatoes and shallow fry until the potatoes are browned on all sides. Remove and keep separately. (Usually, the potatoes are deep fried, but I couldn't bring myself to do it)
4.  Heat the remaining oil in the same pan. Add hing
5. When oil is hot, pour the yogurt mixture, reduce the heat to low and stir well. Let the yogurt mixture simmer for a couple of  minutes.
6. Add the fried potatoes and garam masala and stir gently. If the gravy appears too thick, dilute with some water to get a consistency of your choice. Check for seasonings. Close the pan, and let the potatoes simmer for 5-7 minutes. Keep checking to make sure the yogurt doesn't separate. 
7. Garnish with cilantro and serve with rotis or rice.