Heat a non-stick pan on low flame, add fennel seeds, caraway seeds, cloves, black peppercorn, black cardamom, green cardamom and cinnamon. Dry roast for 1-2 minutes.

Grind it to a fine powder.

In a bowl, add yoghurt, ginger powder and powdered spice mix. Give it a nice whisk.

Prick peeled potatoes with a toothpick.

In a pan, heat mustard oil on high flame. Once hot, lower the flame and add the parboiled baby potatoes.

Fry until lightly golden in colour. Take them out and keep aside.

Heat 2 tbsp oil in a pan on low flame. Add asafoetida and Kashmiri red chilli powder.

Add 2 tbsp water, to prevent the spices from burning. Cook for a minute on medium flame.

Add yoghurt mix and a little water.

Stir continuously on high flame until it boils.

Once it comes to a boil, lower the flame and add salt.

Add the fried potatoes.

Add water and give it a mix.

Cover with a lid and cook for 10 minutes.

The gravy will thicken and the oil will separate. Turn the flame off.

Kashmiri dum aloo is ready. Garnish with fresh mint leaves. Serve it hot with rice or roti.