Kashmiri Aloo Dum

Ingredients

• Baby potatoes - 6 whole
• Sour curd (yogurt) - 1 1/2 cup
• Fennel seeds - 1 1/2 tsp
• Cumin powder - 2 tsp
• Asafoetida (hing) - 2 tsp
• Mustard oil - 4 tbsp
• Mustard seeds - 1 tsp
• Kashmiri red chili paste - 2 tbsp
• Ginger paste - 1/2 tsp
• Bay leaves - 2 whole
• Turmeric powder - 1/2 tsp
• Water - 1 cup
• Fresh sour cream - 1/4 cup
• Coriander leaves - 1 tbsp
• Vegetable oil

Instructions

1. 1Bring a large pot of water to a boil and cook 6 baby potatoes until a skewer meets little resistance, then drain and peel them while still warm; stab each potato lightly all over with a fork so the flavors can seep in later.
2. 2Heat enough vegetable oil for deep frying in a heavy-bottomed pan and fry the potatoes until they are golden reddish brown, then transfer them to paper towels to drain and set aside.
3. 3Roast the fennel seeds in a dry skillet until they are aromatic, then grind them to a fine powder; you will use a little of this powder in the curd mix.
4. 4In a bowl, beat 1 1/2 cup sour curd until smooth and stir in 1/2 tsp powdered fennel seeds, 1/2 tsp asafoetida and 1 tsp cumin powder to make a spiced yogurt base.
5. 5Heat 4 tbsp mustard oil in a kadai or heavy pan until it shimmers, then splutter 1 tsp mustard seeds and add 2 bay leaves so the oil takes on their fragrance.
6. 6Add 2 tbsp Kashmiri red chili paste and 1/2 tsp ginger paste to the hot oil, then sprinkle in 1 tsp asafoetida, 1 tsp cumin powder and 1/4 tsp turmeric powder and cook, stirring, until the oil separates from the spice mix and the aroma is pronounced.
7. 7Lower the heat and pour in the spiced yogurt mixture, stirring to combine; let the gravy simmer for 15 minutes so the spices mellow and the curd cooks through.
8. 8Add the fried potatoes to the simmering gravy, cover the pan and cook on low flame for another 15 minutes so the potatoes absorb the sauce.
9. 9If the gravy becomes too thick, loosen it with a little water to reach your desired consistency.
10. 10Once the curry is done, stir in 1/4 cup fresh sour cream for a silky finish, then garnish with 1 tbsp chopped coriander leaves.
11. 11Serve the aloo dum with steamed rice; for best flavor, make it a day ahead to let the spices permeate the potatoes (optional serving suggestion).