KASHMIRI DUM ALOO

Peel small potatoes and prick them with a fork. If small potatoes are not available, then chop large potatoes into big chunks and Prick them. Soak them in salted water for 15 minutes. Heat oil in a kadai for deep Frying. Drain potatoes, wipe them clean and deep-fry them over medium heat Until golden brown. Drain and transfer to plate. Mix curd, BHARAT KASHMIRI CHILLI POWDER, ginger, garlic, cashew nut powder, fennel seed powder, cardamom Powder, cumin powder and coriander powder in a small bowl. Whisk to mix flavour of all ingredients with each other. Heat 4 tablespoons oil in another pan. Add bay leaves and asafoetida and saute for 30 seconds. Add 1/3 cup water, Salt to taste and turmeric powder. Bring mixture to boil and then add spiced curd Mixture. When it starts to boil, add fried potatoes and BHARAT ALOO DUM MASALA. Cook over medium heat until potatoes absorb the gravy and oil Starts to come on the surface. Turn off the heat. Transfer Kashmiri dum aloo to serving bowl and garnish with fresh coriander leaves.