Kashmiri Dum Aloo

Small whole potatoes deep-fried until their skins blister and tighten, then cooked in a thick, aromatic yoghurt-based gravy of Kashmiri red chilli, fennel (saunf), dry ginger (sonth), and asafoetida — no onion, no garlic, in the Kashmiri Pandit tradition. The most beloved everyday vegetarian dish of Kashmir, eaten at virtually every Pandit meal. The skin of the potato absorbs the spiced gravy completely during the dum cooking.