Kashmiri Dum Aloo/Baby potatoes in yogurt gravy

on't you think potato is a very forgiving vegetable... no matter how you make it, what 
spices you put in it, it is almost always edible and satisfying. It is a staple in my home also, whenever I find myself staring at the refrigerator wondering what to cook, the humble potato always comes to the rescue. Also, it is very versatile and goes well with either rice or roti.
Of all the different kinds, baby potatoes are my favorite. I find them extremely cute (a big pain to peel but still love 'em). Of all the recipes I make from these cuties this aloo dum (the bihari version) is my hubby's most favorite thing in the world. Looking for a new dum aloo recipe I came across this recipe from our very own Vah Chef's cooking videos and bookmarked it. Made it a few days ago and now it is my hubby's second most fav aloo dish. How can you not like it when its baby potatoes simmered in creamy and an aromatic gravy made with yogurt, cashews flavored with traditional kashmiri spices like ginger and fennel powder.

Dum Aloo is named so because it is cooked under 'dum' or pressure. In this cooking method, the food is cooked under pressure in its own juices! 

Ingredients: Serves 4-6

Baby potatoes  .................................. 12 - 15 boiled and peeled

Whole garam masala ............................1 tsp a mix of cloves, green cardamom, cumin seeds, cinnamon stick

Coriander powder ................................ 1 tbsp

Fennel powder ................................... 2 tsp

Ginger powder .................................. 1/4 tsp

Red chilli powder ............................... 1 tsp or to taste

Garlic ............................................. 3 cloves chopped

Turmeric ......................................... 1/2 tsp

Hing ............................................... a pinch

Oil ................................................. 2 tbsp

Garam masala powder .......................... 1/2 tsp

Yogurt ............................................. 2/3 cup well beaten

Cashew powder ................................. 1-2 tbsp 
Salt ................................................ to taste

Method:
1.Poke the potatoes gently all over with a fork.

2. Heat oil on medium heat in a large pan and add hing and cumin, whole garam masala, chopped garlic and stir till cumin splutter.
3. Mix the fennel, turmeric,coriander and ginger powder with 2 tbsp of water at room temperature and add to the pan. Mix and cook while stirring till oil starts separating about a minute. Be careful not to burn the spices.

4. Take off the heat and add in the beaten yogurt and mix vigorously. Place in back on heat on medium and cook while stirring continuously till the yogurt mixes completely in the gravy. Add about 1 cup of water and mix.
5. Let the mixture simmer on medium-low heat for about 5-10 minutes. Stir in between.

6. Add the  potatoes and red chilli powder, mix cover and cook for about 20-25 minutes, stirring often in between. Add garam masala and cashew powder and cook for 5 minutes. Garnish with cilantro.
7. Serve with some hot poori or jeera rice. ENJOY!

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