Learn how to make Famous 'Kashmiri Dum Aloo' with our chef Tarika Singh.br br A wide variety of spices mixed with boiled Potatoes and Yoghurt, gives a perfect LuchDinner Recipe.br br Ingredients for Fried Potatoes:br (Serves 2)br - 12 kg Baby Potatoes(boiled)br - Mustard Oilbr - 1 tsp Kashmiri Red Chilli Powderbr - 1 tsp Saltbr - 2 tsp Kashmiri Red Chilli Powderbr br Ingredients for Chilli-Asafoetida Paste:br - 2 tsp Kashmiri Red Chilli Powderbr - 14 tsp Kabuli Asafoetidabr - Waterbr br Ingredients for Yogurt-Mix:br - 1 cup Yogurtbr - 2 tsp Chickpea Flourbr - 3 tsp Ginger Powderbr - 2 tsp Fennel Powder(roasted)br - 34 cup Waterbr br Ingredients for Gravy:br - 3 tbsp Mustard Oilbr - 2 Kashmiri Red Chilliesbr - 2 Cinnamon Sticksbr - 1 tsp Black Cumin Seedbr - 4-5 Clovesbr - 3 Black Cardamombr - 4 Green Cardamombr - Chilli-Asafoetida Pastebr - Saltbr br Method:br 1. Make holes in the baby potatoes and keep it aside in a bowlbr 2. Now, in a pan heat mustard oil br 3. Add red chilli powder, salt over baby potatoes and toss it together br 4. Now, add these potatoes into the hot mustard oil and fry thembr 5. Take them out once shallow fried, and then, make hole in them againbr 6. Now, in a small bowl take kashmiri red chilli powder, kabuli asafoetida, water and mix itbr 7. Take yogurt, and add chickpea flour,ginger powder, roasted fennel powder, water br 8. Mix it well and heat a pan over a low flamebr 9. Add 3 tbsp of Mustard Oil to it and let it heat br 10. Now, add kashmiri red chillies, cinnamon sticks, black cumin seed, cloves and mix it br 11. Crush black cardamom, green cardamom and add it to the pan br 12. Now, add chilli-asafoetida paste to the pan along with whole dried kashmiri red chilli paste which has been soaking in hot waterbr 13. Mix this spice mixture for about few minutes and add yougrt-mix to the panbr 14. Now, add fried potatoes to the panbr 15. Mix it; cover it with its lid and let it cook over a low flame, till the gracy thickens br 16. Once cooked, turn off the flame; add salt and mix it br 17.