500gms small potatoes
1 1/2 cup yogurt
1/2 tbsp gram flour (besan)
1 1/2 tsp chili powder
4 green cardamoms
1/2 tsp dry ginger powder
3/4 tsp fennel seed powder
5 cloves
2 cinnamon sticks
Oil for frying

Kashmiri Dum Aloo

1. Grind together the cardamoms, cloves and cinnamon sticks. Put aside until for further use
2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 times with thin wooden toothpick.
3. Heat oil in a pan, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside.
4. To the yogurt, add salt, gram flour and 1 cup of water. Whisk well until smooth.
5. Reheat 4 tbsp of the same oil in another pan. Add red chilies, cardamoms and fry for a minute. Remove from the flame, allow to cool and then pour into the yogurt, stirring continuously. Return to the flame and bring to a boil.
6. Now add potatoes to the yogurt mixture along with ginger powder, fennel powder and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot with plain rice or pulao rice.
   Serves: 4
   Preparation time: 40 minutes