Dum Aloo

Method

Prick whole baby potatoes with a fork and deep-fry in mustard oil until golden, then set aside. In the same oil, temper fennel seeds, cardamom, cinnamon and bay leaves until fragrant. Add asafoetida, then finely sliced onions, cooking until deeply caramelised for 8-10 minutes. Stir in ginger-garlic paste and green chillies, cooking for 2 minutes, then add coriander powder and dried ginger powder. Add chopped tomatoes and cook until they break down completely. Fold in the fried potatoes and yoghurt, stirring gently to combine. Add water, cover the pan with foil then place the lid on top, and cook on low heat for 25-30 minutes until potatoes are tender and flavours have melded. Finish with fresh coriander and serve hot.