Dum Aloo
Ingredients
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
½ tspn of cardamom powder
1 tspn of dry ginger powder
2 tblspns of fennel powder
¼ cup of mustard oil
A generous pinch of clove powder
A pinch of asafoetida
Salt to taste
½ tspn of roasted cumin powder
½ tspn of garam masala powder
Recipe
Peel and prick the potatoes all over with the help of a fork.
Keep in salted water for fifteen minutes. Heat oil in a kadai
and fry the potatoes on medium flame till golden brown. Make a
paste of dried kashmiri red chillies.
Whisk the yogurt with Kashmiri red chilli paste, cardamom powder,
dry ginger powder and fennel powder.
Heat mustard oil in a pan. Add clove powder and asafoetida. Add
half a cup of water and salt and bring to a boil.
Stir in the yogurt mixture and bring it to a boil. Add fried potatoes
and cook till the potatoes absorb the gravy and oil floats on
top.
Serve hot, garnished with freshly roasted cumin powder and garam
masala powder.
Chef’s Tip: The process of pricking the potatoes makes them very
light, if not, that means the pricking has not been proper or
sufficient. Therefore it is a good idea to fry one potato and
check. The size of the potato is also important, it should be
a small size but should not be very small.