Dum Aloo (Baby Potatoes in Gravy)

An easy potato recipe.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3⁄4 kg  small sized potato
• 1  cup  oil (for frying)
• 1  teaspoon cumin seed
• 1  teaspoon turmeric powder
• 1 1⁄2 teaspoons red chili powder
• 1⁄2 teaspoon asafoetida powder
• 3⁄4 teaspoon cardamom powder
• 3⁄4 cup yoghurt
• 1 1⁄2 teaspoons fennel powder
• 1  teaspoon  dry ginger powder
•  salt
• 1  tablespoon butter
• 1⁄4 cup water
• 1  tablespoon flat leaf parsley, finely chopped

Directions

1. Boil the potatoes and pierce them with a toothpick or a fork. Whip the yoghurt.
2. Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside.
3. Heat butter, add asafoetida, mix in the yoghurt and stir thoroughly.
4. Add rest of the ingredients, except the parsley and sauté for 2 minutes. Sprinkle a little water while sautéing the ingredients.
5. Cook for 5 minutes and add more water if gravy is too thick.
6. Sprinkle with finely chopped parsley and serve hot.