Dum Aloo (aka Kashmiri Dum Aloo)

Ingredients

Baby potatoes……………...½ kg.

Yogurt…………………………1 ½ cup (plain)
Water……………………..…...½ cup
Garam masala…………...…¾ tea spoon
Ginger paste……………..….1 table spoon
Cumin powder…………..…¾ tea spoon
Fennel powder…………..…½ tea spoon
Cardamom powder……….¼ tea spoon
Kashmiri chilli powder…1 ½ tea spoon
Clove…………………….…….3
Oil to deep fry the potatoes
Mustard oil to cook
Salt to taste

Method

• Prick , peeled and wash baby potatoes with a fork 2-3 time at different areas. Salt then and keep ready to deep fry.
• Heat oil and deep fry the salted potatoes until golden brown.  Drain the potatoes on a kitchen towel and keep them aside.
• Mix the yogurt, garam masala, ginger paste, cumin, fennel, cardamom and chilli powder in a bowl along with the fried potatoes.
• Heat mustard oil in a pan. Add the clove and heat for 1 min.
• Now add water and salt. Bring it to a boil.
• Now carefully add the yogurt and potatoes. Mix well.
• Cook for 15 min with the lid on.
• Serve with puri or naan.

Serves: 2

Note:

The term “Dum” literally means pressure and “Aloo” means potato. Traditional this dish is cooked under pressure where the ingredients are mixed as above but at the final stage (i.e. after we add the yogurt and potatoes to the oil in the cooking utensil and mix) the utensil is covered with a lid which has no top opening for the steam to escape and is sealed off with dough of “Atta” meaning wheat flour, so that no steam escapes from the sides of the lid.

Kashmiri chilli powder is not very hot but has a beautiful red colour. However if you are using a different chilli powder used only half of what is mentioned.