Dum Aloo

**Prepare the potatoes:** Boil baby potatoes until just cooked but still firm. Peel them. Prick each potato all over with a fork or toothpick — this helps them absorb the gravy.

**Fry the potatoes:** Heat mustard oil in a heavy pan until smoking, then reduce heat. Fry the pricked potatoes in batches until golden brown on all sides. Remove and set aside.

**Bloom the whole spices:** In the same oil, add cloves, black cardamom, bay leaves, and cinnamon. Let them sizzle for 30 seconds until fragrant.

**Add asafoetida:** Add asafoetida and stir for 10 seconds. This is a key flavour in Kashmiri cooking.

**Add Kashmiri chilli:** Add Kashmiri red chilli powder and stir quickly for 30 seconds. The oil will turn a deep red colour. This step gives the dish its characteristic vibrant colour.

**Whisk and add curd:** Whisk curd until smooth. Reduce heat to low and add the curd slowly, stirring continuously to prevent curdling. Cook for 5 minutes.

**Add spice powders:** Add fennel powder, dry ginger powder, coriander powder, and turmeric. Stir well and cook for 3 minutes. These spices are the hallmark of Kashmiri Dum Aloo — no fresh ginger or garlic is used.

**Add potatoes:** Add the fried potatoes to the gravy. Stir gently to coat. Add water, bring to a boil, then reduce heat.

**Dum cook:** Cover the pan tightly (seal with dough if available) and cook on very low heat for 15–20 minutes. This slow "dum" cooking allows the potatoes to absorb all the flavours.

**Finish:** Add garam masala, stir gently, and cook for 2 more minutes. Serve hot with steamed rice or Kashmiri naan.