Heat some oil in a wok and deep fry the potatoes until golden brown. Remove with a slotted spoon and set aside on some kitchen paper.
Dry roast the fennel, cumin, cardamom and cloves in a small fry pan until fragrant. Grind to a fine powder in a spice or coffee grinder.
Whisk the yoghurt in a bowl and add the above spice powder. Then tip in the Kashmiri chilli, turmeric, ginger powder and salt and mix well.
Heat the mustard oil in a pan to smoking point (the oil should change colour and turn a pale yellow). Turn off the heat and allow the oil to cool down a bit. Then add the yoghurt mixed with spices and let it cook for 5 minutes on medium heat. Keep stirring to prevent the yoghurt from curdling.
Add the potatoes, some water (if you don’t want a very thick gravy) and cover the pan with a tight-fitting lid. Cook for 10 minutes. Spoon out the potatoes in a dish and serve hot with any Indian bread of your choice.
All the ingredients for making dum aloo are available readily in any Indian supermarket or grocery store. While you’re there, buy your yoghurt too (any Indian brand). Indian yoghurt is generally less sour and has more whey.
It takes ages to peel baby potatoes since they have such thin skins. So I skip peeling them altogether. Saves time!
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