KASHMIRI DUM ALOO

• 400 g Baby potatoes
• Oil for frying
• 4 tbsp Mustard oil
• 2 Kashmiri dry red chilli
• 3-4 Cloves
• 2 Black cardamom
• 2 Green cardamom
• 5-6 Black peppercorns
• 1 cup Onion Finely chopped
• 1 and 1/2 cup Yogurt
• 2 tsp Kashmiri red chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Dry ginger powder
• 1/2 tsp Garam masala powder
• 2 tsp Fennel powder
• 2 tsp All purpose flour
• Salt to taste

1. Wash the baby potatoes and prick them with a tooth pick all around.
2. Heat water in a pan.
3. Add 1 tbsp salt in it.
4. When it comes to a boil, add the potatoes and boil them  till tender.
5. Drain the water and peel the skin of the potatoes.
6. Heat oil for frying in a pan.
7. Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
8. Heat mustard oil in a heavy bottom pan.
9. When it starts to fume, simmer the heat.
10. Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.
11. Add onions and fry till golden brown.
12. Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.
13. Pour the yogurt mixture in the pan and keep whisking while pouring.
14. Cook until the mixture comes to a boil.
15. Add the potatoes, salt and 2 cups of water.
16. Cover the pan with a tight fitting lid and simmer the heat to minimum.
17. Cook for 10-12 minutes on low heat.
18. Serve hot with naan or rice

Source: https://www.whiskaffair.com/kashmiri-dum-aloo/