Kashmiri Dum Aloo/ Baby potatoes in spicy yogurt gravy

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I love this time of year, wherever I am! I think everything about the season is delightful - the smells, the lights, the people, the shopping, the rush, the food, the festiveness and on and on.

We finally put up some lights outside along the door and the railings as part of our Christmas decorations, and there is still more to do, but that will be for next weekend. How about you? Do tell me where you are with your decorations and cooking, etc. for the season.

Talking of festive food, today I am sharing a delicious preparation with potato which will have your guests drooling. The first time I had this a zillion years ago at a friends place for Diwali, I distinctly remember how everybody was raving about this dish. I sang my own tune of appreciation to her, and I can still feel the taste on my tongue just reminiscing. Okay, agreed that was a little exaggeration, but the taste by no means is being exaggerated :)

Recently, at a get- together at my house, I made this and it was well received. So much so that the dish looked like it was licked clean. I like that! The recipe gives the mild version of the dish. Spike up the spice to your liking. I always make it less spicy, keeping my kids as well as the non-Indian guests in mind.

It's a wonderful party dish to the eyes as well as your taste buds.



Don't you think that Star Anise is one of the prettiest spices ever ?



Ingredients:

Baby potatoes- 1lbs
Oil- For deep frying

Oil- 2 Tbsp
Cumin seeds- 1 tsp
Asafoetida- a pinch

Whole Garam masala:

Cinnamon stick- 1 small piece
Star Anise- 2
Cloves- 3-4
Cardamom- 1 or 2
Tejpatta/Indian Bay leaves- 2

Finely chopped Onion- 1 cup

Ginger Garlic paste- 1 Tbsp
Tomato Puree- 1 1/2 Tbsp
Salt- To taste

For mixing in the yogurt:

Yogurt- 1 cup scant
Kashmiri Red Chilli Powder- 2 tsp
Red Chilli powder- 1/2 tsp
Fennel powder- 1 tsp
Coriander powder- 2 /14 tsp
Turmeric powder- a big pinch

Ginger juliennes- for garnishing


Method:

1.Peel and clean the potatoes.Prick them thoroughly with a fork and immerse them in salted water for n hour.
2.Drain them on a paper towel.
3.Heat oil in a deep frying pan and fry the potatoes till they turn golden brown.You have to do this on medium high heat, since if you keep the heat low, the potatoes will absorb more oil.
4.Heat oil in pan and splutter the cumin seeds.Add the asafoetida and keep stirring.Add the whole garam masala ans saute for a couple of minutes.
5.Throw in the finely chopped onions and saute till they turn brown.
6.Add the ginger garlic paste and saute till the raw smell leaves.
7.Add the tomato puree (I used the canned one)and saute till the oil startes to leave the sides.
8.Mix all the other spice powders in the yogurt and pour it into the pan.
9.Mix everything well and bring it to a boil.
10. Add the fried potatoes and mix well.Adjust the consistency with water.
11.Cover and cook on medium low heat for about 10 minutes.
12.If you want to have more gravy add more water while cooking.If you want it semi-dry or dry boil it accordingly.Remember that it will dry again even after switching off the heat.
13.Serve with poori/roti.

Contributor: Namitha