Kashmiri Dum Aloo

Ingredients
1.Small sized Potatoes partly boiled in salted water (Divide the potatoes if big size)
2.Clove,green cardamom,fennel seed grounded into powder(1spoon),Cumin seed roasted and grounded into powder
3.Dried red chillys,Bay leaves,pinch of hing,salt to taste,pinch of sugar,Dried ginger powder,1 spoon besan
4.2cups whipped yougurt ,Oil (Mustard oil preferred)
5.Red chilly powder, turmeric powder(optional),Garam masala powder
Method
1.Prick the boiled aloo, shallow fry  and keep aside (you can deep fry it)
2.Marinate the potatoes with all dry masalas, yougurt,besan,salt, sugar and keep for 30mins
3.Heat oil in a pan put bay leaves,dried red chillys and hing
4.Then add the marinated potatoes and bring it to a boil.
5.Then on a low flame cook covered for 20 mins or untill the gravy is thicken
6.swith off the flame and keep covered for 10mins(It takes time as its cooked on low flame or dum)
7.Dum aloo is ready to be served with rice roti or nan.