Kashmiri Dum Aloo (Spiced Baby Potato Curry)

• 650 g New potatoes, baby potatoes if possible
• 2 tsp Fine sea salt
• 300 g Yogurt, plain
• 2 tsp Fennel seeds
• 2 tsp Ground Kashmiri chili
• 1 ½ tsp Ground ginger
• ½ tsp Ground turmeric
• 1 pinch Asafoetida
• 3 tbsp Mustard oil
• 1 piece Cinnamon sticks
• 4 pieces Green cardamom pods
• 4 pieces Whole cloves
• 1 tsp Garam masala
• 350 ml Water

1. Put the potatoes in a large pot, cover with cold water, and add 1 tsp of the salt. Bring to the boil, then simmer for 12 to 15 minutes until just tender when pierced with a knife. Drain well and leave to steam-dry for 5 minutes.
2. In a mixing bowl, whisk the yogurt with the fennel seeds, ground Kashmiri chili, ground ginger, ground turmeric, asafoetida, and the remaining 1 tsp salt until smooth. Add a splash of the measured water if needed to loosen it slightly. Set aside while you heat the oil.
3. Heat the mustard oil in a saucepan over medium heat until it just begins to smoke, then reduce the heat to low. Add the cinnamon stick, cardamom pods, and cloves, and cook for 30 to 45 seconds until fragrant. Tip in the drained potatoes and turn to coat in the spiced oil.
4. Lower the heat and add the spiced yogurt mixture a spoonful at a time, stirring constantly so it does not split. Once all the yogurt is in, stir in the remaining water and bring to a very gentle simmer. Cook for 20 to 25 minutes, stirring occasionally, until the gravy is thick, glossy, and clings to the potatoes.
5. Turn off the heat and stir in the garam masala. Rest for 2 minutes so the flavours settle, then serve hot with the gravy spooned over the potatoes.

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