Kashmiri Dum Aloo

• 500 gm : Potatoes (small)
• 1½ cup : Yogurt (Dahi)
• ½ tbsp : Gramflour (Besan)
• 4 no : Green cardamom (Chhoti Elaichi)
• ½ tsp : Dry ginger powder (Soonth)
• ¾ tsp : Fennel seed powder (Saunf)
• 5 no : Cloves (Laung)
• 2 no : Cinnamon sticks chutney (Daalchini)
• 1 ½ tsp : Chilli Powder
• Sarson (mustard) oil for frying

1. Grind together - bari elaichi, laung and daalchini. Put aside until further use.
2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick.
3. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside.
4. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free.
5. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens.
6. Serve hot accompanied by boiled rice.