Kashmiri Dum Aloo

• 1 lbbaby potatoes (about 3–3½ potatoes), skin on, washed and dried
• —oil for deep frying, neutral oil such as sunflower or refined groundnut
• ½ cupmustard oil
• 2⅓ tspwhole cloves, approximately 8–10
• ¼ ozblack cardamom pods, 2 pods, lightly crushed
• ⅞ tspcinnamon stick, one 5cm piece
• 2½ tbspKashmiri red chilli powder
• ¼ ozfennel powder, saunf powder
• 2¾ tspcoriander powder
• ¾ tspdried ginger powder, sonth
• 5½ ozfull-fat yogurt, whisked smooth and at room temperature
• ⅞ tspsalt, approximately 1 tsp, to taste
• ⅔ cupwater
• 1 tspgaram masala

Method

1. 1

   Prick and fry the potatoes. Prick each baby potato all over with a fork — 8–10 pricks per potato. This is important; it allows the oil and later the masala to penetrate. Heat oil for deep frying in a kadai or deep pot to approximately 170°C. Fry the potatoes in batches, turning occasionally, for 8–10 minutes until golden brown all over and cooked through. Remove with a slotted spoon and drain on kitchen paper. The potatoes should be cooked but not mushy.

2. 2

   Smoke the mustard oil. In a separate wide, heavy-bottomed pot (kadai or Dutch oven), heat the mustard oil (100 ml) over high heat until visibly smoking. Hold at smoking point for 30 seconds, then remove from heat and allow to cool for 3 minutes. This step removes the raw pungency of mustard oil.

3. 3

   Bloom the whole spices. Return the pot to medium heat. Add the cloves (5 g), black cardamom, and cinnamon. Let them sizzle in the oil for 60–90 seconds until aromatic.

4. 4

   Add the chilli and spice powders. Reduce heat to low. Add the Kashmiri red chilli powder (15 g) and fennel powder (5 g) to the hot oil and stir immediately and continuously for 45–60 seconds. The color of the oil will transform to a vivid deep red. Do not let the chilli powder burn — keep the heat low and keep stirring. The oil will become a stunning crimson.

5. 5

   Add yogurt. Still on low heat, add the whisked yogurt one large spoonful at a time, stirring vigorously after each addition to prevent curdling. Continue until all yogurt is incorporated and the sauce looks smooth and glossy. Add the coriander powder (5 g) and dried ginger powder (2 g) and stir to combine.

6. 6

   Add potatoes. Add the fried potatoes to the masala and stir gently to coat each potato thoroughly. Season with salt. Add 150ml water and stir to combine. The potatoes should be half-submerged in the sauce.

7. 7

   Dum cook. Bring to a gentle simmer. Place a flat griddle (tawa) or heavy cast iron pan under the pot to act as a heat diffuser. Reduce heat to the absolute lowest setting. Cover the pot tightly — place a piece of foil under the lid to seal it if needed, or weigh the lid down with something heavy. Cook on dum for 30–40 minutes. Check once halfway through; if the sauce is drying out, add a splash more water.

8. 8

   Finish. Remove the lid. The potatoes should have absorbed the masala deeply, the gravy should be thick and glossy and clinging to the potatoes, and the oil should have separated slightly to the surface — a sign the dum is complete. Add the garam masala (3 g), stir through gently, and cook uncovered for 2–3 minutes. Taste and adjust salt.