Dum Aloo 2

Photo: Sadhana Padmanabhan

Ingredients

ngredients:

1 pound Small Potatoes –

Asafetida A pinch

1/2 teaspoon Turmeric Powder

1 teaspoon Chili powder

2 cups Thick Curd

3 Bay Leaves no

1 tablespoon Ginger paste

4 tablespoons Ghee/oil –

1/2 cup Milk

Salt to taste

To be grind:

7 Cashews – no

2 tablespoons Khus- Khus –

For Masala:

1/2 Cinnamon- ‘’

2 nos Cardamoms

7 Black Peppers – no

1 tablespoon Coriander Seeds

5 Cloves

Preparation

Soak the cashews and khus khus for 30 minutes.

Boil the potatoes in a pressure cooker. Remove the peel from potatoes and prick them.

Take oil in a frying pan shallow fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.

Make a fine powder by blending together the ingredients of the masala in a blender. Keep it aside.

Take frying pans add oil and heat it. Add, asafetida, bay leaves and ginger paste to the remaining oil

Fry the mixture till the paste turns reddish brown.

Grind soaked cashews and khus khus with powdered masalas, turmeric powder and chili powder. Grind them very smoothly.

Add the grounded masala prepared and fry for about 4 minutes. (Lower the stove heat)

Now pour the milk to make gravy followed by adding fine curd.

Keep stirring continuously, add water if the gravy appears too thick.

Now add pricked potatoes to this gravy and cook in a pressure cooker. Cook till first whistle.

Remove from the flame and Garnish it with fresh coriander leaves.

Serve with hot Kashmiri Pulao.

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About

Dum Aloo belongs to North Indian or more specifically Kashmiri Pundit cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a curd based gravy with Indian spices. Dum Aloo is a very popular recipe. It goes with Kashmiri Pulao.