Kashmiri Dum Aloo

Kashmiri Dum aloo,a famous cuisine in the Indian restaurants is a very mildly spicy thick curry with the blend of spices where fennel is the most flavoring agent.I wished to try this long time back,but this time only did I caught hold of the baby potatoes that suits best for this curry.There are many variations to this curry but I tried the recipe from here and modified a bit again.The best part I like in this recipe is that they haven't deep fried the potatoes just boiled it.I boiled the potatoes and shallow fried with one tablespoon of oil.Hope you will enjoy the oil less version of this curry.The name 'dum aloo' is given as the potatoes are cooked in the heat generated in the spice mix and like dum biriyani,the lid has to be tight or the sides have to be sealed with atta or maida(APF) :-)

Ingredients
baby potatoes around 20
ginger garlic paste 1 tsp
plain yogurt 1 1/2 cups
chilly powder 1/2 tsp(I increased to 1 tsp)
dry ginger powder 1/4 tsp
garam masala 1/2 tsp
turmeric powder 1/2 tsp
whole garam masala(2-3 cardamom,cinnamon 1" piece,cloves 2-3,coriander seeds 1/2 tbsp)
cumin seeds 1/2 tsp
fennel powder 1 tbsp
heavy whipping cream 2 tbsp
oil 2tbsp
coriander leaves 5 sprigs chopped

Method
-Boil the potatoes with skin intact on medium high flame for 1 or 2 whistles with water and salt.Put off flame.Peel the skin of potatoes and then prick all over with a fork.

-Heat 1 tbsp of oil in a non stick pan and shallow fry the potatoes till lightly browned,hold the two sides of the pan and shake the pan gently to rotate the potatoes .Avoid using sharp spoons otherwise the potatoes may mash up and may not hold shape.
-Remove in a plate and then in the remaining oil ,add the whole garam masala,cumin seeds and stir.
-Mix the other spice powders in little water and then add to the pan.
-Let the spices come to boil and then oil starts to leave from the spices.
-Lower flame and add curd.Add the shallow fried potatoes and then close with a tight lid or seal the sides with atta or maida  so that steam can't escape out.
-Cook for 20 -25 minutes until the gravy is thick and lower flame and add whipping cream.Put off flame,garnish with coriander leaves.

Serves ~ 4 adults

NOTES
* You can add powdered cashew powder instead of whipping cream.You can add tomatoes too.
* You can use the original amount of chilly powder mentioned.I just increased it as we are not used to mild spicy tastes.
* In one of the videos,I noticed that fennel seeds can be substituted for star anise which gives the same flavoring effect.But I personally haven't used it.
* The larger potatoes can be cut & used too for dum aloo.

Sending this to SYF & HWS -Fennel Seeds ,Show Me Your HITS-Iron Rich Foods event guest hosted @ my space