Kashmiri dum aloo

Method

1. 1 Boil the baby potatoes for 8 minutes, peel them, and prick them evenly with a toothpick to allow the seasoning to penetrate.
2. 2 Fry the potatoes in hot oil for 5 minutes until golden brown and crispy on the outside, then remove them from the oil.
3. 3 Beat the yogurt with Kashmiri chili powder, cumin powder, and dried ginger.
4. 4 Sauté cardamom, cloves, and a pinch of ginger with oil for 30 seconds to release the aroma.
5. 5 Reduce the heat to very low, pour in the yogurt mixture and stir continuously for 3 minutes to prevent separation.
6. 6 Add the potatoes, cover, and simmer over low heat for 20 minutes until the sauce coats them.

With an appliance

• Air fryer 1 hr 10 min

  Replace step 2: spray oil on the boiled potatoes and fry at 200 degrees for 12 minutes, flipping at the 6th minute; the yogurt sauce in steps 5-6 should still be cooked over very low heat to prevent separation.