Kashmiri Dum Aloo for Indian Cooking Challenge

Second time participation in Indian cooking Challenge.
Recipe for December's month is Kashmiri Dum Aloo choosen by Srivalli.

The recipe is very unfamiliar to me. It has many different ingredients which we do not usually use in regular cooking. Fennel seeds and garlic powder with kashmiri chillies makes this curry tastes simply awesome.. I have never done any curry with the actual DUM method. This curry is cooked under pressure so that the potatoes get soaked in the gravy. I really liked cooking in an authentic way.



Source:- Indian food
Ingredients:-

• Small Potatoes- 10
• Cumin seeds- 1 tspn( Roasted and powdered)
• Garam Masala- 1 tspn
• Fennel powder-1 tspn(roasted and powdered)
• Kashmiri Red chillies-(Roasted and powdered)
• Fresh yoghurt- 2.5 cups( must not be sour)
• Ginger powder-1tspn
• Cardomom powder-1/2 tspn
• Mustard oil- 4 tbspn
• Cloves-6( Roasted and powdered)
• Hing- a pinch
• Salt- to taste
• oil- for deep frying potatoes
• A cup of firm dough made from flour and water

Method:-

• Peel the skin off the potatoes. poke all over the potatoes witha fork. Soak it in warm water by adding little salt for atleast 20 mins.
• Deep fry the potatoes in oil until golden brown and keep aside.
• In another bowl. Add fresh yoghurt and mix chili powder, ginger, cardomom and fennel powders. Add the potatoes in to the yoghurt mix and stir it until the paste gets coated well

• In another pan, Add mustard oil. Add clove powder and hing. Add 1 cup of hot water in to it. When it is boiling add the potato yogurt mix by adding salt and cover it with a lid.
• To do the dum, seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
• Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes.
• Finally add cahwenut powder and mix well( optional)- according to your taste
  
• Serve hot with naan, rotis or chapathis

p.s:- Recipe says mustard oil but i used vegetable oil.
Added 4 flakes of garlic while making the curry
I have added cashewnut powder to make the curry more tastier and to get the thicker gravy consistent.