Life Style: Classic Kashmiri Dum Aloo is a delicious curry recipe made with baby potatoes and aromatic Kashmiri spices. This potato recipe is a favorite of many and is traditionally prepared using deep fried small potatoes, which are cooked in a mixture of spices. Its red color is due to the presence of Kashmiri red chilli which gives it excellent taste. Garam masala gives it a mild taste and curd reduces the spiciness slightly. Cashews add a delicious richness to the gravy. This classic potato recipe is a must try for all food lovers. 14 small potatoes

2 seedless red chillies

1 teaspoon crushed garlic

3 green cardamoms

1/4 teaspoon turmeric

1 cup refined oil

1 pinch ground black pepper

3/4 cup curd

1 teaspoon crushed ginger

4 nuts

1/4 teaspoon fennel

1 1/2 teaspoon cumin

salt as required

1 cup water

Wash the potatoes thoroughly and prick them slightly with a fork (do not peel them).

Soak them in lukewarm salted water for 10 minutes. Filter and wipe the potatoes.

Heat oil in a pan and fry the small potatoes on low flame until they turn golden brown.

Take them out on absorbent paper in a plate. Grind red chilli, cashew nuts, green cardamom and cumin separately.

Take a bowl and mix Kashmiri red chilli, ginger, garlic, cashew nuts, green cardamom, fennel, turmeric powder and cumin seeds with curd well.

Heat 1 tablespoon oil in a pan on medium flame. Add the curd and spice mixture to the pan and fry for a minute until it separates from the sides of the pan.

Now add fried small potatoes to it. Mix well with a cup of water and cook until the potatoes absorb the water and a thick gravy is formed. Add salt, pepper and mix well.

Transfer this dish to a serving bowl and garnish with garam masala and fresh coriander. Enjoy this delicious lunch/dinner recipe with naan or roti.