Step 1: Prepare Potatoes

Peel the par-boiled potatoes. Using a knife or fork, prick all the potatoes thoroughly. This helps the gravy and spices absorb better, ensuring the potatoes are not bland.

Step 2: Roast Whole Spices

Take a pan and add all the whole spices (1 tbs coriander seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, 2 green cardamom pods, 1 small piece cinnamon stick, 4-5 black peppercorns, 2 cloves). Roast them on medium to low flame for 30 seconds to 1 minute until they become aromatic. Do not over-roast. Turn off the gas and transfer the roasted spices to a bowl to cool down.

Step 3: Shallow Fry Potatoes

In the same pan, add 2 tablespoons of mustard oil. Once the oil is hot, add the pricked par-boiled potatoes. Shallow fry them on medium flame until they turn golden brown on all sides. Add 1/4 teaspoon of salt to the potatoes and mix well. Continue frying until they are golden brown. Then, add 1/4 teaspoon of turmeric powder and 1/4 teaspoon of red chili powder to the potatoes, mix well, and fry for a little longer until well coated. Transfer the fried potatoes to a separate bowl.

Step 4: Prepare Onion Paste

In the same pan, add 1 tablespoon of oil. Add the roughly chopped onion, garlic cloves, ginger, and green chilies. Sauté for 1-2 minutes. Then, add the cashew pieces and continue to fry for another 5 minutes on medium flame until the onions are soft. Turn off the gas and let the mixture cool down completely. Once cooled, transfer it to a mixer jar and blend into a smooth paste.

Step 5: Prepare Curd Mixture

Take the cooled roasted whole spices and grind them into a fine powder. In a separate bowl, combine the plain curd with the freshly ground whole spice powder. Mix well and set aside.

Step 6: Cook the Gravy Base

In the same pan, add 2 tablespoons of mustard oil. Once the oil is hot, add 2 bay leaves, 1 teaspoon of cumin seeds, and 1/4 teaspoon of asafoetida. Let the cumin seeds splutter. Then, add the prepared onion-cashew paste and sauté on medium flame for 2-3 minutes until it changes color and the raw smell disappears.

Step 7: Combine and Simmer

Add the curd and whole spices mix to the pan. Stir continuously on medium flame until the gravy comes to a boil to prevent the curd from curdling. Once it boils, add 1 teaspoon of coriander powder and 1/2 teaspoon of turmeric powder. Mix well and cook on low flame for 3-4 minutes until the oil separates from the gravy. Add 2 cups of water and bring the gravy to a boil on medium flame. Cover the pan with a lid and let it boil for 2-3 minutes.

Step 8: Final Cooking and Garnish

After 2-3 minutes, check the gravy. It should be boiling well. Add the shallow-fried potatoes to the gravy and mix gently. Adjust salt to taste. Cover the pan again and simmer on low flame for 5-7 minutes, allowing the potatoes to absorb the flavors. Once cooked, add 1/2 teaspoon of garam masala powder and garnish with finely chopped green coriander. Your Kashmiri Dum Aloo is ready to serve.

• Prick the par-boiled potatoes thoroughly to ensure the gravy and spices are absorbed well, preventing them from tasting bland.

• When adding the curd to the hot pan, stir continuously until it comes to a boil to prevent it from curdling.

• For a richer texture, you can deep-fry the potatoes instead of shallow-frying them.

• Adjust the amount of green chilies to your preferred spice level.