Kashmiri Dum Aloo

Karva chauth is one occassion where DH gets all the pmapering in the world. Although I mould the menu based on my desire and convenience but he definitely is the one who gets to eat the goodies.
I had been craving for some Dum Aloo since quite a while, so it was time to experiment with some.

2 oz ground fennel seeds (saunf) (i use a coffee grinder to grind the fennel seeds)
3 oz coriander powder (dhaniya powder)
1 tbsp red chilli powder (kashmiri mirch) - This will make the curry mildly spicy, you can increase the amount if you like it spicy
1-2 tsp Turmeric powder
1 tsp cumin seeds
1 1/2 tbsp poppy seeds (optional) Soak the poppy seeds in water for 15 mins if using.
2-3 pieces peppercorn
1/2 cup finely chopped onion
7-8 red baby potatoes
1/2 cup yogurt
1 big clove of garlic
Salt as per taste
3-4 tbsp oil


Heat Oil in a pan. Add the cumin seeds. When they start to splutter add the red chilli powder. Stir it on medium flame for about a minute (don't let the chilli powder burn and don't forget to put on the exhaust fan).Add the peppercorn, poppy seeds, crushed garlic and chopped onion and salt. Saute for about 10 mins till the onion becomes soft and turns pinkish. In the meanwhile boil the baby potatoes till they are soft but intact(don't let it boil to a point where they start getting mashed). Add the ground fennel seeds and the coriander powder, fry for 2 mins till it starts giving a nice aroma. The dry mixture will coat around the onions. Add turmeric to the yogurt and beat it slightly to make it smooth. Add it to the sauteed mixture on a low flame and keep stirring otherwise the yogurt will curdle up. Keep stirring till it starts to boil. Add some water and bring it to a boil (you can add the water based on how dilute you want your curry to be). Cut the potatoes in half and add it to the mixture. Cover the pan and seal it with a cloth so that no steam escapes and turn the flame to low. This process gives the curry the 'Dum'.
Leave it on the flame for approx 30 mins. If the water starts drying up you can add more water in between and seal the pan again.

Note: If you like a richer meal, steam the potatoes only till they a little tender, cut them in half and then deep fry then before adding them to the curry. I like to make the curry such that I don't feel guilty after eating a rich meal, so i like to boil it instead of frying them.

Sorry, I could not take a picture this time, but will definitely put it up the next time I make it.