Dhum Aloo

• 20 new potatoes
• oil for deep-frying
• 1 tsp Kashmiri chilli powder
• 5 tbsp greek yoghurt
• 5 green cardamom
• 1 tsp ginger powder
• 2 tbsp fennel seed, crushed
• 1 tbsp mustard oil
• 2 cloves, crushed
• ¼ tsp asafoetida
• 1 tsp salt
• 1 tsp garam masala
• 1 handful coriander, chopped

Method

1. Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry.
2. Heat oil in a karahi and deep-fry the potatoes on medium heat till golden brown. Drain on paper and set aside.
3. In a spice grinder grind 5 cardamoms and 1 tbsp fennel seed. Remove any husks if they do not grind to a powder. 
4. Whisk this with the yogurt and the Kashmiri red chilli powder and ginger powder.
5. Heat the mustard oil in a pan. Add the crushed cloves and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil.
6. Stir in the yogurt mixture and bring the mixture to a boil.
7. Add the fried potatoes and cook gently until the potatoes absorb the gravy and the oil surfaces (about 20 minutes).
8. Garnished with garam masala powder and fresh coriander