Kashmiri Dum Aloo

INGREDIENTS
500 gms baby potatoes
1 tbsp kashmiri red chili powder or deghi mirch (if using a hotter variety of red chili powder than reduce the quantity as required)
1 tbsp fennel seeds powder/saunf powder
½ tbsp ginger powder/saunth powder
4 to 5 tbsp curd/yogurt, beaten
¼ tsp asafoetida/hing
2 black cardamoms
1 inch cinnamon
2-3 cloves
3-4 peppercorns
1 tsp caraway seeds/shahjeera
2 tbsp oil
1 and a half cup water
salt as required
some caraway seeds as garnishing

METHOD
Wash the potatoes very well. half boil the potatoes. prick them with a fork. if the potatoes are small, you don't need to halve them. mine were a little big so i halved them.
heat oil in a kadai. deep fry the potatoes till crisp and browned.
in a separate pan or kadai, heat 2 tbsp oil. fry the caraway seeds.
lower the flame & add asafoetida and red chili powder. add 2 tbsp water. and let the mixture cook for a minute.
add the beaten curd and give a boil to the mixture for a minute.
now add the whole spices, fried potatoes, ginger powder, fennel powder.
mix well and add 1 & a half cup water plus salt.cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.
sprinkle some caraway seeds on top and serve kashmiri dum aloo hot with rotis, naan or rice.