Kashmiri Dum Aloo: Stuffed Potato Barrels in Saffron-Fennel Gravy

Grind 15 g fennel seeds in a spice grinder until they form a fine powder.

In a small bowl, warm 30 ml whole milk in the microwave for 15 seconds, then crumble 0.5 g saffron threads into it and let it bloom.

Peel 900 g Yukon Gold potatoes. Cut off both ends of each potato to create flat-standing cylinders (approximately 5 cm tall). Use an apple corer or melon baller to carefully hollow out the center of each cylinder, leaving a 0.8 cm wall and a solid bottom to create potato barrels. Finely chop and reserve the hollowed-out potato scraps.

Bring 1.5 L of water and 10 g salt to a boil in a medium pot. Boil the potato barrels and the chopped scraps for 5 minutes until slightly tender but still holding their shape. Drain and pat completely dry with paper towels.

Heat 500 ml neutral frying oil in a deep pan on medium-high heat to 180°C. Deep-fry the potato barrels and scraps for 6 to 8 minutes until they develop a golden-brown, crispy exterior. Drain on paper towels and let cool.

Finely grate 150 g raw paneer. Finely chop 30 g raw cashews, 15 g raisins, 1 green chili, and 10 g of the fresh coriander. Grate 10 g of the raw ginger root.

In a medium bowl, combine the grated paneer, chopped cashews, raisins, green chili, chopped coriander, grated ginger, the fried potato scraps (mashed), 2 g salt, and a pinch of ground cardamom. Mix thoroughly to form the stuffing.

Carefully pack the paneer stuffing mixture into the cooled potato barrels, pressing down gently to fill them completely. Set aside.

In a large bowl, whisk 250 g Greek yogurt until smooth. Whisk in 15 g Kashmiri chili powder, 10 g of the ground fennel seeds, 5 g dry ginger powder, and 3 g salt.

Heat 30 ml olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add 5 g cumin seeds, 1 bay leaf, 1 cinnamon stick, 4 whole cloves, 6 green cardamom pods, 1 black cardamom pod, and 2 g asafoetida. Sauté for 1 minute until highly aromatic.

Reduce the heat to low. Slowly pour the whisked yogurt mixture into the pot, stirring constantly to prevent curdling. Cook on low heat for 5 minutes until the oil begins to separate at the edges.

Stir in 150 ml water and the saffron-infused milk. Bring the gravy to a gentle simmer.

Gently place the stuffed potato barrels upright into the simmering gravy.

In a small bowl, mix 100 g whole wheat flour with 50 ml water to form a pliable dough. Roll the dough into a long rope and press it around the rim of the pot. Press the lid firmly onto the dough rope to create an airtight seal (dum). Cook on the lowest heat setting for 20 minutes.

Turn off the heat. Carefully break the dough seal to open the lid. Garnish with the remaining 20 g of fresh coriander leaves and serve immediately.