Dum Aloo (Baby Potatoes in Gravy)

• 34 kg small sized potato
• 1 cup oil (for frying)
• 1 teaspoon cumin seed
• 1 teaspoon turmeric powder
• 1 12 teaspoons red chili powder
• 12 teaspoon asafetida powder
• 34 teaspoon cardamom powder
• 34 cup yoghurt
• 1 12 teaspoons fennel powder
• 1 teaspoon dry ginger powder
• salt
• 1 tablespoon butter
• 14 cup water
• 1 tablespoon flat leaf parsley, finely chopped

1. Boil the potatoes and pierce them with a toothpick or a fork.
2. Whip the yoghurt.
3. Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside.
4. Heat butter, add asafoetida, mix in the yoghurt and stir thoroughly.
5. Add rest of the ingredients, except the parsley and saute for 2 minutes.
6. Sprinkle a little water while sauteing the ingredients.
7. Cook for 5 minutes and add more water if gravy is too thick.
8. Sprinkle with finely chopped parsley and serve hot.

potato, oil, cumin, turmeric powder, red chili powder, asafetida powder, cardamom powder, yoghurt, fennel powder, ginger powder, salt, butter, water, flat leaf parsley

Taken from www.food.com/recipe/dum-aloo-baby-potatoes-in-gravy-129933 (may not work)