Kashmiri Dum Aloo / Potatoes simmered in aromatic gravy

This is a traditional Kashmiri delicacy in a rich yogurt gravy. The characteristic  flavor of fennel seeds (Saunf) and creamy texture of yogurt makes this dish a perfect thing to go with puris, parathas or pilaf.

Though there is no onion or garlic, but a blend of so many different spices, makes this dish very festive! Follow this recipe as is, and you won't go wrong ever!

You need: 

Baby Potatoes - 4-5

Cumin seeds/ Jeera – 1 tsp

Asafoetida/ Hing – 1/8 tsp

Gram flour/  Besan – 1 Tbsp

Whole red chili - 2

Yogurt – 4 Tbsp

Sesame seeds – 1 Tbsp

Coconut powder – 1 Tbsp

Ginger – ¼ inch

Green chili – 1 (or adjust to taste)

Coriander powder – 1 Tbsp 

Fennel seed powder / Powdered Saunf – 1 Tbsp 

Turmeric – ½ tsp

Red chili powder – ¼ tsp (or adjust to taste)

Paprika/ Kashmiri mirch – ½ tsp

Salt

Garam masala – ½ tsp

Coriander leaves / Cilantro – 2 Tbsp

Sugar – ¾ tsp

Oil

1. Peel, wash baby potatoes and poke with a tooth pick (this will help it cook through and also in infusion of flavors). Heat one tablespoon of oil in a non-stick pan, add potatoes, toss it to coat uniformly with oil and cover. Check every 30 sec and stir to brown potatoes on all sides. 
2. Heat the pan on medium heat and roast sesame seeds for about a minute until it lightly change color. 
3. Blend sesame seeds, coconut, ginger, green chili to a fine paste (add a tbsp of water if required) 
4. In a small bowl mix the sesame paste, yogurt, coriander powder, fennel seed powder, paprika, red chili powder, and turmeric. Keep aside.
5. Heat one tablespoon of oil in a saucepan. Add cumin seeds, asafoetida.  Once the cumin seeds crackle, add whole red chili and gram flour. Stir-fry for about half a minute until the gram flour is golden-brown.
6. Add the spice paste, and stir-fry for about 3-4 minutes on medium heat until the spices starts to separate from the oil. Add the sugar and fry for another 30 secs. 
7. Add the potatoes, mix it well and add about 1cup of water. Once it comes to a boil, cover and  let it cook on low-medium heat for 10 to 12 minutes. Adjust the water in gravy to your liking.
8. Add the cilantro and garam masala, cover the pan and turn off the heat. Let it sit for few minutes before serving. This helps bringing the color on the top of the dish.

 * If you don't have baby potatoes, use regular/russet potatoes and cut into quarters.

** The traditional recipe calls for deep frying the potatoes. You can make a healthier version (like mentioned above) or deep fry for special dinner/ occasion. However I didn't find a big difference in the taste, so you might as well skip the deep frying.