KASHMIRI DUM ALOO FOR ICC

Kashmiri Dum aloo is the recipe for this months IndianCookingChallenge. This recipe belongs to Kashmiri Pandits cuisine. Kashmiri cuisine has it own hundreds of years history. the main influence is Kashmiri pandit's cuisine and then it was influenced by Central Asian , Persia,Afghanistan cuisines.But the Kashmiri Pundit's cuisine is usualy gives an impotence to vegetarian recipes which containce yogurt alot.Kashmiri Pandits cuisine avoids onion, garlic,tomato and they use alot of spices like fennel seeds, turmeric,clove,cumin and many more spices ....
This Kashmiri Dum Aloo is well konown as Dum Oluv which is cooked in a spicy yogurt gravy with lots of Kashmiri chilli powder and great flavor of dry ginger. Thanks to Valli and Lata for choosing this aromatic Kashmiri recipe for this month ICC.

INGREDIENTS:-
Baby potatoes - - 1 kg
Oil -- for deep frying the potatoes
Wash the potatoes poke with a fork soak in salted water for 20 min.
Heat oil in a deep frying pan.
After 20 min. remove the potatoes from salted water and wipe with a kitchen towel.
deep fry the potatoes in hot oil till golden remove and drain on a paper towel, keep a side.
FOR CURD MIXTURE:--
Curd -- 2 1/2 cups (yogurt)
Kashmiri chilli powder -- 1 tea sp
Dry ginger powder --1 tea sp
Cardamom powder --- 1/2 tea sp
Fennel powder --- 1 tab sp
Mix yogurt,fennel powder, kashmiri chilli powder, dry ginger powder,cardamom powder mixx well and add fried potatoes to this curd mixture combine well and leave a side.

FOR SEASONING:--
Mustared oil --- 4 tab sp
Cloves -- 6 roasted and powdered
Asafetida -- a pinch
Salt to taste (1 tea sp)
Frim dough made with a cup of wheat flour.
Garam masala -- 1 tea sp
Cumin powder --1 tea sp
Heat mustard oil in a pan on a medium flame and add clove powder ,asafetida mix well, add 1 cup of water to and bring to a full boil.
Now add potato and curd mixtute to this boiling water mix well to combine every thing.
Seal the edges of the pan with dough and make sure that the no steam can escape give dum to the potato mixture in a very low flame for 15 minutes.
Switch off the flame remove the lid add cumin powder and garam masala, cover again quickly, leave it like that for 5 minutes.
Serve hot with rotis or naan but I enjoyed it with plain rice too.