Kashmiri Dahi Baingan/Eggplant in Yogurt Fennel Gravy

 have seen quite a few eggplant haters and also few ardent lovers but no one even comes close to my dearest eggplantaholic hubby. Oh yes, he just LOVES eggplant and can't get enough. He can eat it every single day and in all its forms :) Before I got married to him I didn't detest this vegetable but it was definitely not my favorite. Later however the vegetable grew on me especially with the killer Baingan Bharta he makes (yes he can cook eggplant too, not just eat). His love for eggplant was so well known that I was advised to learn as many eggplant recipes I could by family and relatives alike... lol. I used to keep an eye out for eggplant recipes everywhere possible books, newspapers, magazines, cookery shows and used to jot down (something I still do) in my treasured little diary of recipes. This dish is one of them. If 'Khana-Khazana' rings a bell, you would know - yes this is inspired from a recipe from one my most favorite chefs Sanjeev Kapoor.
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Kashmiri Dum Aloo/Baby potatoes in yogurt gravy

on't you think potato is a very forgiving vegetable... no matter how you make it, what 
spices you put in it, it is almost always edible and satisfying. It is a staple in my home also, whenever I find myself staring at the refrigerator wondering what to cook, the humble potato always comes to the rescue. Also, it is very versatile and goes well with either rice or roti.
Of all the different kinds, baby potatoes are my favorite. I find them extremely cute (a big pain to peel but still love 'em). Of all the recipes I make from these cuties this aloo dum (the bihari version) is my hubby's most favorite thing in the world. Looking for a new dum aloo recipe I came across this recipe from our very own Vah Chef's cooking videos and bookmarked it. Made it a few days ago and now it is my hubby's second most fav aloo dish. How can you not like it when its baby potatoes simmered in creamy and an aromatic gravy made with yogurt, cashews flavored with traditional kashmiri spices like ginger and fennel powder.

Dum Aloo is named so because it is cooked under 'dum' or pressure. In this cooking method, the food is cooked under pressure in its own juices! 

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Achari aloo

This was one of the very first dishes I made for my dear hubby after we got married and I came to the US. He had called a few friends over for dinner and I set everything up on the table (achari aloo, puri, fried rice, malai kofta, raita and kheer... amazing how I still remember). He looked very happy and was mighty impressed, loved it.. so it will always be something very special :) He especially asked me make this achari aloo often.
Achari aloo is basically a tangy and spicy dry potato curry flavored with traditional indian pickle masalas. I love the fennel and achari flavor in this dish. It is also always hit with guests, great for potlucks and picnics too, as it tastes great both hot and cold. Goes with almost anything but we like it best with pooris... mmmm! This is ridiculously easy to make and super fast. I make it with tiny whole red potatoes. Traditionally the recipes calls for deep frying but I skip that to make it healthier so it can be eaten on a regular basis.So here goes my version. 

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