Lower the flame. Remove the extra oil and keep 2 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
Then add the red chili + water solution and stir well. Be careful as the mixture splutters.
Now add the beaten curd. With a spoon or wired whisk, stir continuously when you are adding the curd so that the curd does not split. Add the curd on a low flame.
After adding curd, add water and continue to stir.
Stir and mix very well.
Then add fennel powder. If you do not have ready fennel powder, you have to make it. On a pan or Tava Roast the fennel lightly. When cooled, then in a mortar & pestle pound the roasted fennel seed to a medium-fine powder. You can also grind in a small spice grinder or coffee grinder.
Add the whole spices and ginger powder. Stir well.
Now add the potatoes. Again stir.
Season with salt and stir again.
Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.
The gravy should become thick.
You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
Sprinkle some caraway seeds from the top (optional) and Kashmiri Aloo dum recipe serve hot with naan, rotis, or rice.