Kashmiri Dum Aloo

INGREDIENTS:
Baby Potatoes (8-10).
Curd (1 cup).
Salt to taste. 
Garam masala powder (1 Tsp).
Fennel powder (1/2 Tsp).
Kashmiri mirch powder (2 TBs).
Turmeric powder (1/2 Tsp).
Dhaniya(1/2 Tsp) + Cumin(1/2 Tsp) + Elachi (3) + Poppy seeds (1/2 Tsp). roast and ground to paste.
Ginger powder (1/2 Tsp).
Ginger-Garlic paste (1 TBs).
Oil (2 TBs).
Coriander for garnish.

PROCEDURE:
Deskin the potatoes and fry them golden brown and keep aside.
In a bowl mix curd, fennel powder, kashmiri powder (1 TBs), turmeric powder, ginger powder and ginger-garlic paste and mix well.
In a pan add oil and heat the pan, add kashmiri powder and saute well, now add the grounded paste and saute well.
Now add the curd paste and saute well.
Add fried potatoes and close the lid and allow it to cook.
Cook for some time.
Garnish with coriander and serve.