Kashmiri Shahi Dum Aloo

🔥 Prep

• Wash 500 g baby potatoes, prick each with a fork, and boil in salted water for 10‑12 minutes until just tender; drain and set aside.
• Measure out 1 cup plain yogurt into a bowl and whisk until smooth.
• In a small cup, combine 1.5 tbsp fennel seed powder, 1 tsp dry ginger powder, 1.5 tbsp Kashmiri red chili powder, 0.5 tsp garam masala, and 1 tsp kasoori methi; keep ready.
• Measure 4 tbsp mustard oil, 200 ml water, 1.5 tsp salt, 0.5 tsp black pepper, and have 4 green cardamom pods, 1 cinnamon stick, and 4 cloves ready.
• Roughly chop 2 tbsp fresh cilantro for garnish.

🔥 Cook

• 1. Heat the 4 tbsp mustard oil in a heavy‑bottomed pan over medium heat until it just begins to smoke, then reduce to low and add the 4 green cardamom pods, 1 cinnamon stick, and 4 cloves; sauté for 30 seconds until fragrant.
• 2. Add the pre‑mixed dry spice blend (fennel seed powder, dry ginger powder, Kashmiri red chili powder, garam masala, kasoori methi) to the oil; stir constantly for 1 minute on low heat to avoid burning.
• 3. Lower the heat to very low and gradually whisk in the 1 cup yogurt, ensuring it incorporates smoothly; cook for 2‑3 minutes while stirring.
• 4. Add the boiled baby potatoes, 1.5 tsp salt, and 0.5 tsp black pepper; gently toss to coat the potatoes with the yogurt‑spice mixture.
• 5. Pour in the 200 ml water, bring the mixture to a gentle simmer over medium‑low heat, then cover the pan and cook on low heat for 15‑20 minutes (dum style) until the potatoes are fully tender and the sauce has thickened.
• 6. Uncover, increase heat to medium for 2‑3 minutes to reduce excess liquid if needed, then stir in the remaining ½ tsp garam masala and the chopped cilantro; cook for 30 seconds.
• 7. Turn off the heat, let the dish rest covered for 5 minutes to allow flavors to meld.

🔥 Serve

• Transfer the Shahi Dum Aloo to a warm serving bowl and drizzle a teaspoon of melted mustard oil or ghee for extra richness.
• Garnish with additional fresh cilantro leaves and a few whole green cardamom pods for aroma.
• Serve hot alongside steamed basmati rice, jeera rice, or warm naan/roti.
• Accompany with a side of cucumber‑mint raita or a simple onion‑lemon salad to balance the richness.