Kashmiri dum aloo\ Baby potatoes in yogurt gravy

Potato is the most favorite vegetable in my household......Bhavye and Mohit loves it in any of it's avatar.... I made this Spicy Dum aloo curry sometime back and it was a hit...In fact I posted the recipe in my other blog Everyday musing....But since we really liked it, I thought to share it with my readers here as well.....We literally licked the serving bowl clean....

Dum aloo is a popular recipe from Kashmir....The baby potatoes are fried and then simmered in yogurt based gravy....You can skip frying the potatoes, and just boil and add to the gravy....But frying gives the potatoes a very nice texture.......So here is the recipe...

All you need is

Baby potatoes-500gms
Oil-3 tbsp and for frying
Onion-1 cup ( chopped )
Ginger garlic paste-1 tsp
Curd-1 and 1\2 cup ( whisked and at room temperature )
Kashmiri red chili powder-1 tsp
Turmeric powder-1\4 tsp
Cumin powder-1\2 tsp
Fennel powder-1 tbsp
Garam masala powder-1\2 tsp
Salt to taste

Method of preparation

Prick potatoes all over with a fork
Boil in salty water, until just done ( Don't over cook the potatoes.Just one whistle on high heat is good.Immediately open the pressure cooker.Otherwise, microwave on high for 10 minutes with salty water)
Peel the potatoes
Heat oil in a pan and fry the potatoes till golden brown
Keep aside
In a heavy bottom pan, add 3 tbsp oil
When the oil is hot, add chopped onions
Fry till golden brown
Add ginger garlic paste and fry for another 3-4 minutes
Whisk curd with red chili powder, turmeric powder, cumin powder, salt and fennel powder
Remove the pan from heat and add the curd to the pan
Mix vigorously
Keep the pan on heat and add a cup of water
Bring to a boil
Add potatoes and cover the lid tightly
Cook for 10-15 minutes, until oil comes out
Add garam masala
Garnish with fresh coriander
Serve hot with Naan